Name: Crispy Mushroom Kale Salad with Creamy Parmesan Garlic Dressing Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/4 cup plain Greek yogurt; juice of 1 lemon; 2 cloves garlic; 1/3 cup grated Parmesan cheese; 1 tablespoon red wine vinegar; 1/3 cup olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; 1 clove garlic, finely chopped; 6 cups sliced cremini mushrooms; 1/4 teaspoon pepper; 1/4 teaspoon salt; 1 teaspoon chopped thyme, plus extra for serving; 1 bunch kale, de-stemmed and chopped; 2 teaspoons olive oil; juice of 1/2 a lemon; pinch of salt; 1 avocado, thinly sliced

Introduction

This Crispy Mushroom Kale Salad with Creamy Parmesan Garlic Dressing is a fresh and flavorful way to enjoy hearty greens. The combination of crispy mushrooms, tender massaged kale, and a rich, tangy dressing makes it a satisfying meal or side dish. It’s perfect for anyone looking for a nutritious and tasty salad option.

The image shows two white bowls filled with a fresh green kale salad. Each bowl has a base layer of dark green kale leaves with rough edges, topped with sautéed dark brown mushrooms placed in the center. On one side of the bowl, there are two slices of light green avocado with creamy white dressing drizzled over them. The mushrooms and kale are also lightly covered with the same creamy white dressing and a sprinkle of finely grated white cheese. The bowls sit on a white marbled surface, with a small white cup filled with more creamy dressing on a matching white saucer nearby, and some scattered thyme sprigs and mushrooms around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup plain Greek yogurt

Juice of 1 lemon

2 cloves garlic

1/3 cup grated parmesan cheese

1 tablespoon red wine vinegar

1/3 cup olive oil (for dressing)

1/4 teaspoon salt (for dressing)

1/4 teaspoon pepper (for dressing)

2 tablespoons olive oil (for mushrooms)

1 clove garlic, finely chopped (for mushrooms)

6 cups sliced cremini mushrooms

1/4 teaspoon pepper (for mushrooms)

1/4 teaspoon salt (for mushrooms)

1 teaspoon chopped thyme, plus extra for serving

1 bunch kale, de-stemmed and chopped

2 teaspoons olive oil (for kale)

Juice of 1/2 a lemon (for kale)

Pinch of salt (for kale)

1 avocado, thinly sliced

Instructions

Step 1: Make the dressing by combining Greek yogurt, lemon juice, garlic, parmesan cheese, red wine vinegar, 1/3 cup olive oil, salt, and pepper in a food processor. Blend until smooth and creamy. Taste and adjust salt and pepper as needed.

Step 2: Heat a large skillet over medium to medium-high heat. Add 2 tablespoons olive oil and the finely chopped garlic. Sauté for 30 seconds until fragrant.

Step 3: Add sliced mushrooms and pepper to the skillet. Cook for 10-12 minutes without stirring too often, allowing mushrooms to develop a crispy golden crust. Once done, season with salt and stir in chopped thyme. Remove from heat.

Step 4: While mushrooms cook, place kale in a large bowl. Add 2 teaspoons olive oil, lemon juice, and a pinch of salt. Massage the kale for a few minutes until it softens and reduces in volume.

Step 5: Toss massaged kale with a few tablespoons of the dressing until well coated.

Step 6: To assemble the salad, top the kale with crispy mushrooms, sliced avocado, additional dressing if desired, and a sprinkle of fresh thyme. Serve immediately.

Tips & Variations

Use baby kale or lacinato kale if preferred for a milder flavor and softer texture.

For extra crunch, add toasted pine nuts or walnuts on top before serving.

You can substitute cremini mushrooms with shiitake or portobello for a different flavor profile.

If you don’t have a food processor, whisk the dressing ingredients by hand until smooth.

Add a pinch of red pepper flakes to the dressing for a subtle spicy kick.

Storage

Store the leftover salad components separately in airtight containers in the refrigerator. The dressing can be kept for up to 3 days. Cooked mushrooms are best eaten within 2 days. Keep the kale massaged and dressed just before serving to prevent sogginess. Reheat mushrooms briefly in a skillet to restore crispness before adding to the salad.

FAQs

Can I make this salad vegan?

Yes! Replace the Greek yogurt with a plant-based yogurt and use nutritional yeast instead of parmesan cheese to keep the creamy texture and cheesy flavor.

How do I prevent the kale from tasting bitter?

Massaging the kale with olive oil, lemon juice, and salt softens its texture and reduces bitterness. Be sure to massage it thoroughly for a few minutes until it becomes tender.