Winter Mushroom Salad

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    Heat the oil in a large frying pan over medium heat. Add mushroom and cook for 4 minutes, stir frequently.
    Turn off heat. Add the spinach leaves. Mix to combine.
    Use a slotted spoon to transfer the mushroom and spinach mixture to a medium sized salad bowl, leaving any liquid in the frying pan.
    Sprinkle the dukkah over the spinach and mushroom mixture one tablespoon of at a time, mixing as you go.
    Serve the salad with sliced avocado and a drizzle of balsamic vinegar.


    1 tablespoon coconut oil
    500 gram mushroom, finely sliced
    4 tablespoon pistachio dukkah
    150 gram baby spinach leaves
    1 avocado, peeled, de-seeded and finely sliced
    balsamic vinegar

    Serving Size


    Prep Time

    15 min

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      Winter Mushroom Salad

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