Raw Apple Mushroom Salad

In American farm-to-table cooking, raw mushrooms often share the bowl with orchard fruit for a crisp lunch. Honeycrisp apples and paper-thin cremini meet arugula, toasted seeds, and a lemony mustard dressing in this shareable salad.

Serves 4 · 20 min prep

Estimate for one serving

• 245 cal
• 8g protein
• 22g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 medium crisp apples (Honeycrisp or Gala)
• 8 oz cremini mushrooms
• 5 oz baby arugula
• 2 stalks celery hearts
• 1/3 cup toasted sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup fresh parsley leaves
• 2 tbsp fresh chives
• 1 lemon
• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup shaved Parmesan

Instructions

1. 1Rinse the mushrooms gently under cool water and pat completely dry with a clean towel so they stay firm for slicing.
2. 2Using a sharp knife or mandoline, shave the mushrooms into paper-thin slices and place them in a large mixing bowl.
3. 3Core the apples and slice them into thin matchsticks or half-moons, leaving the skin on for color and crunch.
4. 4Immediately toss the apple slices with a squeeze of lemon juice so they stay bright and do not brown.
5. 5Thinly slice the celery on a bias and roughly chop the parsley and chives.
6. 6In a small jar, whisk together the remaining lemon juice, olive oil, apple cider vinegar, Dijon, honey, salt, and pepper until the dressing looks glossy and emulsified.
7. 7Add the arugula, celery, herbs, sunflower seeds, and pumpkin seeds to the bowl with the mushrooms and apples.
8. 8Pour most of the dressing over the salad and toss gently with clean hands or tongs until every leaf and slice is lightly coated.
9. 9Taste and adjust salt or pepper if needed, then mound the salad onto a wide platter for easy sharing.
10. 10Scatter the shaved Parmesan over the top, drizzle any remaining dressing, and serve right away while the apples and mushrooms are still crisp.