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–+ servings
Meyer Lemon Mushroom, Celery, and Spinach Salad – vegetarian recipe
Stav Kogan

Meyer Lemon Mushroom, Celery, and Spinach Salad

A simple, no-cook salad where the bright zest and juice of a Meyer lemon perfectly complement earthy mushrooms, crisp celery, and tender spinach. A vibrant, refreshing salad that's like sunshine in a bowl.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 serving
Calories: 35
Ingredients Method Nutrition

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
  • 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.
  • Feel free to add other like shaved fennel, toasted pine nuts, or a handful of fresh parsley for extra crunch and complexity.

Method
 

  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.
  5. Serve immediately.
  6. 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.

Nutrition

Calories: 35kcalCarbohydrates: 3gProtein: 2gFat: 19g

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