Spinach and pickled mushroom salad
8 servings
30 minutes
Spinach and pickled mushroom salad is a refined blend of freshness and savory notes. Its roots trace back to modern American cuisine, where the balance of flavors and textures is appreciated. Tender spinach leaves create a light base, while pickled mushrooms add richness and depth. Corn adds sweetness, avocado provides a creamy texture, and carrots and green onions offer fresh crunchiness. The dressing made from soy sauce, rice vinegar, and sesame oil enriches the salad with Asian nuances, giving it aromatic zest. Sesame seeds finish the composition with a light nutty accent. This salad is perfect as a standalone dish or as a side to main courses. It is light yet nutritious, fresh yet rich—an ideal choice for those who value gastronomic harmony.
1
In a medium bowl, mix soy sauce, vinegar, brown sugar, garlic chili sauce, and oil. Add mushrooms, stir while shaking the bowl. Marinate at room temperature for 2 hours, shaking the bowl occasionally.
- Soy sauce: 2 tablespoons
- Rice vinegar: 2.5 tablespoons
- Brown sugar: 1.5 teaspoon
- Chili garlic sauce: 0.5 teaspoon
- Sesame oil: 1.5 teaspoon
- Button mushrooms: 200 g
2
Pour the marinade into a separate container and set aside. In a bowl, mix spinach, corn, avocado, carrot, and green onion. Add the marinade and stir while shaking the bowl. Divide the mixture onto plates. Place mushrooms on top and sprinkle with sesame seeds.
- Fresh spinach leaves: 8 glasss
- Frozen corn kernels: 1 glass
- Avocado: 1 piece
- Carrot: 1 piece
- Spring onion: 4 stems
- Toasted sesame seeds: 3 teaspoons
- Soy sauce: 2 tablespoons
- Rice vinegar: 2.5 tablespoons
- Brown sugar: 1.5 teaspoon
- Chili garlic sauce: 0.5 teaspoon
- Sesame oil: 1.5 teaspoon