Warm Mushroom Salad

Warm Mushroom Salad


Warm mushroom salad

Not all salads have to be kept in the fridge! Occasionally a warm salad can make a welcome change and offer something fresh and tasty. This warm mushroom salad certainly fits the bill!

Adding mushrooms to your side dish is a great way to increase your daily nutrient consumption. Fresh mushrooms are a good source of phosphorus, potassium, vitamin D and antioxidants.  

Mushrooms are also the ONLY non-animal fresh food source of vitamin B12. Our bodies need vitamin B12 to help form red blood cells and to support the nervous system. That’s definitely a good reason to try this delicious salad.


  • 1 tbsp olive oil
  • 300g fresh mushrooms
  • Salt and ground black pepper, to taste
  • 1 garlic clove, crushed
  • ½ cup (125g) tinned chickpeas, drained and rinsed
  • 2 large handfuls baby spinach leaves
  • 2 tbsp fresh lemon juice
  • 50g feta (optional)


  1. Heat the oil in a non-stick fry pan over medium heat. Add the mushrooms and cook for 6-7 minutes or until tender and juicy, stirring frequently. Season with salt and pepper, if desired.
  2. Reduce the heat to medium-low, add the garlic and chickpeas and cook for approximately 2 minutes, stirring occasionally.
  3. Add the baby spinach and cook for a further 1-2 minutes or until it begins to wilt, stirring occasionally. Remove from the heat.
  4. Transfer the salad to a bowl. Pour over the lemon juice and sprinkle with the feta (if using) and toss gently to combine. Serve immediately.

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.