King Oyster Mushroom Salad (Vegan, Whole30, Keto, Paleo)
This King Oyster Mushroom Salad with paper-thin fresh mushrooms tossed with a tangy and savory lemon dressing is the perfect no-cook, vegan, keto, paleo, and Whole30 side dish!
Servings: 4 servings
Ingredients
- ½ pound king oyster mushrooms or button mushrooms
- ¾ teaspoon Diamond Crystal kosher salt
- ½ teaspoon Freshly ground black pepper
- 1½ teaspoons grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon nutritional yeast
- 1 tablespoon minced chives
- 1 tablespoon minced Italian parsley
Instructions
- Trim the bottom of the king oyster mushrooms. Don’t cut off too much because the whole stem is edible!
- Use a mandolin to thinly slice the mushrooms paper thin lengthwise, in ⅛-inch slices. No mandolin? Use a sharp knife to cut the mushrooms into thin slices or use the slicing blade of a food processor.
- Place the shaved mushrooms into a large bowl. Add the salt, black pepper, lemon zest, lemon juice, extra virgin olive oil, and nutritional yeast. Carefully toss the ingredients to combine.
- Cover the bowl and leave at room temperature for at least an hour or store in the fridge for up to a day. As the salad sits, the mushroom slices will soften and absorb all the flavor of the seasoning.
- Add the chives and parsley and toss before serving. Taste and adjust seasoning with additional lemon juice, salt, or nutritional yeast. Serve immediately.
Video
Notes
Make-ahead instructions: the salad can be made up to a day in advance and stored in the fridge in a covered container. Add the fresh herbs right before serving and hit the salad with a little more lemon juice, nutritional yeast, or salt if needed to punch up the flavors.
Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Monounsaturated Fat: 5g | Fiber: 2g | Sugar: 1g