Shaved Apple Mushroom Salad

Paper-thin shaving turns crisp apples and raw cremini into a light American lunch salad that feels restaurant-fresh. Peppery arugula, toasted walnuts, and a lemon-Dijon drizzle balance sweet, earthy, and sharp notes in every bite.

Serves 4 · 20 min prep

Estimate for one serving

• 245 cal
• 7g protein
• 18g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 large crisp apples (Honeycrisp or Fuji)
• 8 oz cremini mushrooms
• 5 oz baby arugula
• 1/2 cup fresh parsley leaves
• 1 tbsp fresh thyme leaves
• 1 lemon
• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1/3 cup toasted walnuts
• 1/4 cup shaved Parmesan
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Wash and dry the arugula, parsley, and thyme so the greens stay crisp when dressed.
2. 2Core the apples and shave them paper-thin on a mandoline or with a sharp knife into thin half-moons; toss immediately with a squeeze of lemon so they do not brown.
3. 3Wipe the mushrooms clean and shave them the same way into thin slices so they stay raw and tender.
4. 4In a large mixing bowl whisk the remaining lemon juice with the olive oil, Dijon, salt, and pepper until the dressing looks emulsified and glossy.
5. 5Add the shaved apples and mushrooms to the bowl and toss gently so every slice picks up a light coat of dressing.
6. 6Fold in the arugula, parsley leaves, and thyme until the greens are evenly distributed and lightly wilted by the acid.
7. 7Roughly chop the toasted walnuts and scatter them over the salad along with the shaved Parmesan.
8. 8Taste and adjust salt or lemon if needed, then divide into four lunch bowls.
9. 9Serve right away while the apples still snap and the mushrooms stay cool and silky, or pack in airtight containers with dressing on the side for work.