Updated: May 19
I think salads get a bad rap because people don’t take the time to season and add various textures. I genuinely love salads- you can make them so flavorful and create a lot of variety by incorporating leftovers, nuts, seeds, citrus, etc. If you make this salad as I have it pictured, it requires a little bit of forethought because you marinate the tomatoes and mushrooms in advance. I always encourage you to use what you have and cater to your own likes and dislikes! But if you have the means...make the tomatoes and mushrooms as I’ve described. Trust me, they are incredibly flavorful and delicious!
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In a large bowl, add mixed greens, and seasonings. Juice lemon, then toss everything together. Plate your salad by first laying down hummus, then salad, then adding red onion, pumpkin seeds, tomatoes, and mushrooms.
Roasted and Marinated Tomatoes
~ 3 Tbsp Extra Virgin Olive Oil (divided)
2 lbs cherry tomatoes
3 cloves garlic, crushed
Red pepper flakes
~3 Tbsp chopped Italian parsley
Heat oven to 375
Puncture the tomatoes about 3 or 4 times so they have several deep gashes. It’s important to do this step so the tomatoes will release liquid
Place the tomatoes on a baking sheet and toss with ~2 Tbsp EVOO. Season liberally with salt and pepper
Bake for ~20 mins, then remove from the oven. Allow the cool a bit, then drain excess liquid
Put tomatoes in a container, add ~ 1 Tbsp EVOO, crushed garlic, red pepper flakes, and parsley. If needed, season with additional salt and pepper
Marinate for at least 6 hours, optimally overnight
Serve with salads, or simply enjoy as a side!
~8 oz cremini mushrooms (destemmed, but kept whole)
¼ cup Extra Virgin Olive Oil
¼ cup white wine vinegar (Apple Cider Vinegar would work too!)
¼ cup of red onion, diced
2 Tbsp chopped Italian parsley
¼ tsp oregano
¼ tsp red pepper flakes
⅛ tsp salt
⅛ tsp pepper
In a medium pot, bring water to a boil, then add mushrooms
Boil for 4 mins, then remove from heat and drain. Let cool for a few minutes
Mix EVOO, vinegar, red onion, parsley, and spices in a container. Add mushrooms to the container, and toss with marinade
Cover and refrigerate for at least 6 hours, ideally overnight
Slice, and add to salads, or eat as a side!
If you don’t want to spend the time roasting and marinating the tomatoes, simply slice raw tomatoes and toss them with a drizzle of EVOO, salt, pepper, and garlic powder.
If you don’t want to marinate the mushrooms, saute them quickly!
Roughly slice the mushrooms. Add EVOO to a pan on medium high heat, then add the mushrooms. Cook with a little bit of sliced garlic, salt, and pepper. When slightly tender, remove from the heat. Let cool before adding them to your salad!