Cucumber and Mushroom Salad with Turmeric Vinaigrette
Posted By Savita
After-thanksgiving luncheon or dinner, what do you look for? Of-course there are plenty of leftovers to devour but I also look for refreshing orange juice and lite yet filling salad to counter-balance the richness of comforting holiday pies, lamb roasts and much more. At this time, a little refreshing salad, full of bright veggies makes me feel lite and good.
Today's salad showcases two of my favorite healthy and tasty ingredients. First is Skinny English Cucumber also called Kakri in India. Unlike cucumber, it has very thin skin which you do not have to peel off and it tastes crisp and sweet.
And second, my turmeric vinaigrette for amazing health benefits. Turmeric is part and parcel of my cooking style and I always suggest people to add it to their food even when not having curries. Turmeric is much more than just a curry color enhancer. Fresh turmeric is excellent liver cleanser and good news is - it is available in most Framer Markets or whole food stores these days. The best way to eat raw fresh turmeric is adding it to salads or topping over hot cup of soup o...
- 1 Cucumber (Skinny English Cucumber (also called Kakri in hindi))
- 1-2 Cup Mushrooms (Crimini or White Mushrooms)
- 1/2 Cup Cherry Tomatoes
- 2 tbsp Capers
- 1 tsp Mustard (Dijon Mustard)
- Salt and Black Pepper (per taste)
- 1 Cup Spinach (baby spinach leaves)
- 1 tbsp Lemon
- 2 tbsp Olive Oil (plus 1 tsp for sauteing the mushrooms)
- 1. To make the vinaigrette - In a small bowl, combine olive oil, lemon juice, capers, mustard and fresh grated turmeric, whisk to combine. Season with salt and black pepper as per taste. (I often skip salt since capers are already salty and just add 1/2 tsp black pepper)
- 2. Saute Mushrooms - In a pan, heat 1 tsp oil or just spray pan with oil spray. Add sliced mushrooms (half the big ones and leave small ones whole) and saute till water from mushrooms evaporate and they slightly shrink in size and little caramelized. At this point add 1/4 tsp salt and whole cherry tomatoes and continue sauteing for 2 more minutes. Tomatoes will be warm but not wrinkled or mushy.
- 3. Assemble Salad - In a platter, spread baby spinach at the bottom, top it with warm tomato and mushrooms and slices of English cucumber. Drizzle turmeric vinaigrette on the top and serve immediately.