Description
Fresh island flavors shine in this vibrant salad.
Featuring Hamakua mushrooms and a zesty ginger vinaigrette.
Ingredients
Units
Scale
- 1 lbs (454 g) washed and cut romaine lettuce
- 8 slices mango
- 4 pieces tomato wedges
- 8 slices cucumber
- 2 cups (473 ml) Hamakua mushrooms- any type cut into bite sized pcs.
- 1/2 teasp. sesame oil
- 1 tablespoon shoyu
- 3 tblsp rice wine vinegar
- 2 tblsp minced pickled ginger
- 1/2 cup (118 ml) olive or coconut oil
- 1 tblsp honey
- 1 teaspoon salt
Instructions
- Make the mushroom poke and let it sit.
- Lay lettuce on four chilled plates.
- Top with mango, tomato wedges, and cucumber in a pleasing design.
- Spoon a mound of poke onto each plate.
- Drizzle with dressing and serve.
Notes
- For a richer flavor, marinate the mushrooms in the shoyu and sesame oil for at least 30 minutes before assembling the salad.
- To prevent the salad from becoming soggy, add the dressing just before serving.
- Leftovers can be stored separately (mushrooms and salad components) in airtight containers in the refrigerator for up to 2 days. Do not combine until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 5