This Meyer lemon mushroom, celery, and spinach salad is a 10-minute, no-cook lunch for two — thinly sliced mushrooms marinated in Meyer lemon and olive oil until they turn silky. Shaved Pecorino or Asiago over the top makes it feel like a trattoria plate.
If you’ve never experienced the magic of a Meyer lemon, you’re in for a treat! This unique citrus, a delightful cross between a lemon and a mandarin orange, has a sweeter, less acidic flavor that’s simply divine. It’s the star of this incredibly simple, no-cook salad, where its bright zest and juice perfectly complement earthy mushrooms, crisp celery, and tender spinach. One bite of this vibrant, refreshing salad, and you’ll understand why Meyer lemons have such a devoted following. It’s sunshine in a bowl!
Ingredients
• ½ lb / 225 g (7.9 oz) white button mushrooms, thinly sliced
• 2 large ribs celery, thinly sliced crosswise
• 4 cups / 950 ml baby spinach, lightly packed
• 1 Meyer lemon, zested and juiced
• 1 Tbsp / 15 ml extra virgin olive oil
• ¼ tsp / 1.25 ml (0 fl oz) each sea salt and freshly ground black pepper
• 1 Tbsp / 15 ml Pecorino Romano or Asiago, freshly grated
Instructions
1. In a large salad bowl, combine the thinly sliced mushrooms, celery, and baby spinach.
2. In a separate small bowl, whisk together the Meyer lemon zest, Meyer lemon juice, extra virgin olive oil, sea salt, and black pepper to create the dressing.
3. Pour the dressing over the vegetables in the large bowl.
4. Add the freshly grated Pecorino Romano or Asiago and toss everything together until well combined. Serve immediately.
Nutritional Information
• Nutritional Value Per Serving
• Calories: 35
• Calories from Fat: 19
• Protein: 2 g
• Carbs: 3 g
• Total Fat: 2 g
• Saturated Fat: 0.4 g
• Trans Fat: 0 g
• Fiber: 1 g
• Sodium: 48 mg
• Cholesterol: 0.5 mg
Pro Tips
• Make it Vegan: Omit the cheese entirely or swap it for 1-2 teaspoons (10 ml / 0.3 fl oz) of nutritional yeast for a savory, cheesy flavor.
• For the best texture, slice the mushrooms as thinly as possible. A mandoline slicer works wonderfully for this if you have one.
• Let the salad sit for 5-10 minutes after tossing. This allows the acidic lemon juice to slightly soften the mushrooms and celery, deepening the flavors.
• Feel free to add other like shaved fennel, toasted pine nuts, or a handful of fresh parsley for extra crunch and complexity.
FAQ
Q: How can I make this Meyer lemon mushroom salad vegan
A: To make this salad vegan, simply omit the Pecorino Romano or Asiago cheese. For a savory, cheesy flavor alternative, the recipe suggests adding 1-2 teaspoons (10 ml / 0.3 fl oz) of nutritional yeast when you toss the salad.
Q: Can I add more protein to this vegetarian salad
A: Absolutely. To boost the protein content, consider adding a cup of chickpeas or white beans. Toasted pine nuts, as suggested in the pro-tips, or other nuts like slivered almonds or walnuts would also add protein and a lovely crunch.
Q: What can I use if I can’t find Meyer lemons
A: If Meyer lemons are unavailable, you can substitute them with regular lemons. Since Meyer lemons are sweeter and less acidic, a good approximation is to use the juice and zest of half a regular lemon mixed with one tablespoon of fresh mandarin or orange juice.
Q: Can I make this salad ahead of time
A: This salad is best served immediately after tossing. The lemon juice will start to wilt the spinach and alter the texture of the mushrooms over time. For meal prep, you can slice the vegetables and mix the dressing ahead of time, but store them in separate airtight containers in the refrigerator and combine just before serving.
Pro Tips
- Slice the mushrooms paper-thin, as the recipe insists — the Meyer lemon juice gently softens them ceviche-style, but only when the slices are thin enough.
- Meyer lemons are sweeter and less sharp than regular lemons; if that's your substitution, use a lighter hand with the juice.
- Omit the Pecorino or Asiago and the salad becomes fully plant-based — the recipe was designed to go both ways.
- Let the mushroom and lemon mixture sit for ten minutes before adding the spinach, so the greens don't wilt on contact.
Frequently Asked Questions
Is it safe to eat raw mushrooms?
Yes — common button mushrooms are perfectly fine raw, especially sliced thinly. In this recipe they're barely recognizable as raw after their lemon marinade.
What can I add to make it a bigger meal?
The recipe itself invites extras like shaved fennel among other crisp vegetables. Croutons or a slice of good bread alongside round it out without any cooking.
Can I make it ahead?
Mix everything except the spinach up to a few hours ahead and refrigerate it; dress the greens at the last minute so they keep their bounce.
Recipe card below.
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Meyer Lemon Mushroom, Celery, and Spinach Salad
Ingredients
Method
- In a large salad bowl, combine the thinly sliced mushrooms, celery, and baby spinach.
- In a separate small bowl, whisk together the Meyer lemon zest, Meyer lemon juice, extra virgin olive oil, sea salt, and black pepper to create the dressing.
- Pour the dressing over the vegetables in the large bowl.
- Add the freshly grated Pecorino Romano or Asiago and toss everything together until well combined.
- Serve immediately.
- Let the salad sit for 5-10 minutes after tossing. This allows the acidic lemon juice to slightly soften the mushrooms and celery, deepening the flavors.
