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!
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.
Description:
Photography: Moishe Wulliger
Food Styling: Renee Muller
Easy
Easy
Easy
Easy
Medium
Easy
Easy
Easy
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...