I’m so excited to share this delicious salad recipe with you! To be honest, I never really liked mushrooms. Even as a child, I would always pick them off my plate. I’ve always considered mushrooms to be on my list of no-thank-you foods.

What do I mean by that? When it comes to clients I work with, I have a three no-thank-you food policy.  That means you get three foods that you’d rather not eat. Everything else you have to make and try at least once. 

Getting a variety of foods is absolutely crucial for overall health and
each ingredient can be prepared a multitude of ways
that will yield different flavours.

 

As such, I don’t like to hear, “I don’t eat this” and “I don’t like that”; if the food doesn’t fall into your three no-thank-you foods, you have to at least give it a try.

So, to go back to mushrooms, given my longstanding dislike, I assumed they were one of my three foods. But recently, thanks to all the recipe testing I’ve been doing for the Slim Down Detox program, I have been incorporating more and more mushrooms into my meals.

I recipe tested a delicious Vegetable Gratin recipe with a creamy dairy-free cheese sauce (ah-mazing!) and added mushrooms to the veggies. I also made a hearty vegan lentil loaf with chopped mushrooms and looooved it all! P.S. I can’t wait to share all these recipes with you (!!) so if you haven’t already signed up – do it!

I guess what I am trying to say is there may be foods, more than three perhaps, that you’ve been avoiding for years, simply because you think you don’t like them. But our palates change and our bodies’ nutrient requirements change too, so be sure to listen to your body and continue to try all the different types of delicious foods and ingredients out there; because you never know, you may just be missing out on your next favourite meal!

This salad is packed with roasted portobello mushrooms and sweet roasted cauliflower, hearty buckwheat, fresh cherry tomatoes and a deliciously creamy lemon dill sauce.

Cauliflower is high in sulphur,
making it the perfect detox food.

 

Certain liver detoxification pathways require sulphur to function so along with other sulphurous foods like broccoli, Brussels sprouts and cabbage, this is a great option to add to your food repertoire for optimum health.

Buckwheat, although it may look like a grain, is in fact a seed.

Buckwheat is the perfect nutrient-packed
gluten-free alternative to rice or quinoa.

 

Buckwheat is packed with fibre and protein and is considered a non-allergenic food, meaning it’s a great option for those on an elimination diet.

Lastly, portobello mushrooms are actually mature white button mushrooms.

Portobello mushrooms, meat-like fungi are
a good source of plant protein.

 

They’re also high in B vitamins and antioxidant minerals like selenium. They help to keep you full, fight inflammation and more.

Roasted Cauliflower, Buckwheat and Mushroom Salad with Creamy Lemon Dill Sauce

Makes 3 servings

Ingredients
1 small head of cauliflower, cut into florets
1 large portobello mushroom, cut in half then sliced into 1/2” slices
2 tablespoons coconut oil
1/2 cup buckwheat, uncooked
10 cherry tomatoes, halved
1/3 cup black or kalamata olives (optional)
1/2 cup walnuts, roughly chopped and lightly toasted

Lemon Dill Tahini Sauce

Makes 1/2 cup

1 small garlic clove, peeled
2/3 cup fresh dill, packed
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice, or to taste
2 tablespoons tahini
2 tablespoons water
Small pinch of nutmeg
Salt and pepper, to taste

Instructions

  1. Preheat oven to 400F. Prepare cauliflower by chopping into bite-sized florets. Place in a medium bowl.
  2. Cut portobello mushrooms in half and then slice into 1/2″ thick pieces. Add to cauliflower.
  3. Add 2 tablespoons of oil and pinch of salt. Toss to coat.
  4. Spread veggies in a single even layer on a baking tray and bake until crispy and roasted. About 10-15 minutes. If mushrooms are roasting faster than cauliflower, remove them and continue to roast cauliflower.
  5. Meanwhile, cook the buckwheat. Rinse well and place in a small pot with 1 cup water. Bring to a boil, then turn heat down, cover, and  simmer for about 15 minutes. Once all the water is absorbed, turn off the heat and leave to sit, covered, while you prepare the rest of the salad.
  6. Halve tomatoes and olives (if using). Roughly chop walnuts. Lightly toast walnuts in a pan for about 2 minutes tossing so they don’t burn.
  7. Prepare lemon dill tahini sauce by placing all ingredients in a food processor and blending until smooth.
  8. Once all ingredients are prepared, to a large bowl, add roasted cauliflower and mushrooms, cooked buckwheat, cherry tomatoes, olives and walnuts and top with sauce. Toss until each piece is covered in delicious creamy sauce. Enjoy!

For more delicious and nutritious recipes like this, sign up for the Slim Down Detox program.

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