Sautéed Zucchini Mushroom Salad With Lemony Dressing
A warm zucchini mushroom salad that featured sautéed zucchini and mushrooms, avocado, raw celery root, greens and pumpkin seeds, all dressed in a simple creamy lemony salad dressing. A healthy zucchini and mushroom recipe that can be served by itself or along your favorite protein.
First cut the zucchinis and mushrooms into thin strips or rounds. Chop the onion.In a heated skillet with a touch of oil, sauté the onions until they get translucent.
Then add the mushrooms and zucchinis. Stir every couple of minutes for about 6 minutes total or until the vegetables become tender. Add salt and pepper as needed. Set aside to cool a bit.
Make The Dressing
Combine all ingredients in a small bowl and mix until the mixture gets smooth and creamy.
Assemble the Zucchini Mushroom Salad
Combine ingredients for the dressing, prepare the green, cut the avocado, add the seeds and mix everything together. Add the dressing before serving. Serve while warm.
Notes
Salad Variations
Add herbs and Spices: garlic, basil, oregano, parsley or thyme.
Mix or switch to other vegetables like sweet bell peppers, tomatoes or eggplant.
Add more protein by adding cooked or canned beans.
Add cheese (if you can do dairy).
Storing leftovers: Once assembled keep in the refrigerator for up to 1-2 days in an airtight container. If you plan to eat several servings, the best way to store is to keep the cooked zucchini and mushrooms separatelyand add the raw ingredients (leafy greens, celery root, avocado and pumpkin seeds) and dressing just before serving.