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Parve
Easy
20 Minutes
Diets 
I grew up as a bungalow colony kid, but my full-time Mishpacha desk job prevents me from going regularly as an adult. Some of my sisters still go back every year, though, and there’s nothing that typifies their summers more than a huge lunch salad in between morning and afternoon pool hours… and nothing that typifies my summer like getting daily pictures of their lunch. I may not be chilling with them all summer, but I can definitely live vicariously through this salad! True to its name, leave out whatever you don’t like and add in whatever you’re in the mood of. Everything goes!
1 container baby bella mushrooms, sliced
6 ounces (170 grams) mixed greens
5 sticks kani, sliced
1 avocado, cubed
1 (15-ounce/425-gram) can baby corn, sliced
1 (14-ounce/400-gram) can Gefen Hearts of Palm, sliced
1/2 cup Gefen Organic Chickpeas
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon sweet and spicy mustard or Haddar Honey Mustard
1/4 cup Gefen Light Mayonnaise
Heat a medium frying pan and spray with cooking spray. Sauté mushrooms until browned.
Lay mixed greens in a bowl or on a platter. Add mushrooms, kani, avocado, baby corn, hearts of palm, and chickpeas.
Mix dressing ingredients and pour over salad.
Photography: Moishe Wulliger Food Styling: Renee Muller
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