Whip up a quick, light lunch with this mushroom salad with a lemongrass ginger vinaigrette!

If you love the flavors of Vietnamese food, this light salad is perfect for you. You’ll love the addictive, flavor-packed combination of fish sauce, coconut aminos, grated ginger, grated lemongrass, olive oil, and both lemon and lime juice.

This Vietnamese-inspired recipe is Paleo, naturally gluten-free, and vegetarian, thanks to meaty mushrooms and smart substitutions like coconut aminos for soy sauce.

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All you need is 15 minutes to prepare these ingredients – there’s no cooking at all! Simply grate ginger and lemongrass, slice your mushroom medley, whip up the vinaigrette and toss it all together!

How Do You Grate Fresh Ginger And Lemongrass?

Nothing beats the pungent smell and refreshing, slightly spicy flavor of freshly peeled ginger and lemongrass. A microplane grater makes quick work of grating, and is the easiest way to grate the two roots.

You’ll want to peel the ginger before grating. One quick and easy way is to use a small metal teaspoon and scrape at the skin. It will come off easily.

For the lemongrass, grate the bottom of the stalks – it will be dry and look like grated lemon peel and that’s just what you want.

Helpful Tips To Get You Started:

• Make ahead, but store separately. To prepare a big batch of this salad ahead of time, keep the arugula and mushrooms separate from the vinaigrette until you’re ready to serve it.
• Customize the heat level to your liking. If you don’t like heat, simply use less of, or totally leave out, the chilies.
• Mix up the mushrooms. Here we use a mix of both cremini and shiitake mushrooms, but you can use any variety of fresh mushrooms you’d like.

Felicia Lim

Light & Healthy Mushroom Arugula Salad with Lemongrass Vinaigrette

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Total time:15 mins

Prep Time: 15 mins 15 minutes

Serves:2

Nutrition facts:11 grams of protein23 grams of carbohydrates16 grams of fat

Light & Healthy Mushroom Arugula Salad with Lemongrass Vinaigrette

Recipe by: Felicia Lim

Whip up a quick, light lunch with this mushroom salad with a lemongrass ginger vinaigrette.

Tools

• Grater

Ingredients

For the Salad:

• 2 cups fresh cremini mushrooms, sliced
• 2 cups fresh shiitake mushrooms, sliced
• 2 cups baby arugula

For the Vinaigrette:

• 1 T grated ginger
• 1 T grated lemongrass
• 2 T lemon juice
• 2 T lime juice
• 2 T olive oil
• 2 T fish sauce
• 1 T coconut aminos

For the Garnish:

• ¼ t salt
• ¼ t pepper
• 1 T small red chili, sliced
• 1 T small orange chili, sliced
• 1 T fresh cilantro
• 1 T chopped roasted cashews

Instructions

• Prepare the vinaigrette by combining the fresh grated ginger, grated lemongrass, lemon juice, lime juice, olive oil, fish sauce, and coconut aminos. Mix well and set aside.
• Divide the mushrooms and fresh arugula between two plates, pour the vinaigrette over the salad and then toss well. Add the salt and pepper to taste, then garnish with sliced chilies, fresh cilantro, and chopped cashews.

Looking for Paleo ingredients? Here are a few we’d recommend:
Olive oil (Sky Organics)
Raw cashews (Terrasoul Superfoods)

PS: If you want more deliciously healthy, easy meals, get our FREE Paleo Eats Cookbook shipped to you now.

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