Mushrooms & Cucumbers Salad with Herbs Dressing

12 Ounces of Baby Bella or White Mushrooms
1 Large English cucumber (regular cucumber is fine, too)
2 Celery stalks
1 Red onion (sweet, yellow or white onion are fine, too)
1 Lime
3 Garlic cloves
1 Teaspoon sugar
3 Teaspoons white wine vinegar
3 Tablespoons minced parsley
3 Tablespoons minced basil
2 Tablespoons minced oregano
(If you can’t get fresh herbs, substitute 1 Tablespoon dried Italian seasonings)
3 Tablespoons vegetable oil or canola oil (olive oil is ok, too)
1/4 Teaspoon black pepper
1 Teaspoon salt
Combine the following rinsed vegetables in a large salad bowl: Slice the cucumber into bite sized pieces. It’s up to you whether to serve it with the skin-on. Cut ends off celery. Cut lengthwise up the middle, then cut into thin slices. Cut 1/4 of the red onion into slivers. Trim tough ends off mushroom stems and dice. Gently stir the vegetables until they’re evenly distributed.
In a small mixing bowl, combine the following ingredients to make the dressing: Squeeze the lime. Crush or finely mince garlic cloves. Add sugar, white wine vinegar, vegetable oil, and black pepper, and salt. Remove parsley, basis and oregano leaves from their stems and finely mince. Stir the dressing and taste to see if you need to adjust any of the ingredients to make it to your taste. Use a clean spoon if you re-taste.
Gently stir the dressing into the vegetables until uniformly mixed.
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