Enoki Mushroom, Lettuce & Radish Leaves Salad
This Enoki Mushroom, Lettuce & Radish Leaves Salad With Strawberry, Raspberry & Blueberry is refreshing, nutrient-packed, and perfect for a light meal or side dish. The natural sweetness from raspberries and blueberries, along with the crunch of fresh vegetables, makes this dish flavorful without the need for additional seeds, nuts, or sweeteners. It’s ideal for those looking for a clean, allergen-free option.
Nutrition Facts
Per serving
Energy
51 kcal
Protein
1 g
Carbs
7 g
Fat
2 g
Fiber
3 g
Ingredients
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
lemon juice
1 tbsp (15g)
Raspberry
0.25 cup (25g)
Lettuce
100 gms (100g)
Blueberries
0.25 cup (25g)
Black Pepper
1 tsp (2g)
Beetroot Leaves
50 gms (50g)
Enoki Mushroom, Raw
0.5 bunch (50g)
Strawberries
2 pieces (50g)
Instructions
Preparation
Sauté Enoki Mushrooms:
- Wash the mushrooms thoroughly under running water.
- Trim the roots and separate them into small clusters.
- Heat oil in a pan and lightly sauté the mushrooms for 2-3 minutes until they soften slightly. Let them cool.
Wash greens berries, thoroughly under cold running water.
Pat dry them with a clean towel.
Tear lettuce & beetroot leaves into bite-sized pieces.
Cooking Steps
In a large salad bowl, teared the lettuce and beetroot leaves.
Add the strawberry, raspberries and blueberries to the bowl.
Add the cooled, sautéed Enoki mushrooms to the salad.
In a small bowl, whisk together olive oil, lemon juice, salt, black pepper.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Serve immediately.