Shell Games

Hearty satisfying salads are essential in an energy food diet. We need texture, crunch and varying flavors. That's what you get here! Because we cannot live on kale salad alone!

King Oyster Scallop Salad. Fennel. Asparagus. Avocado.

If you’re not a salad lover, you’ll love this salad! The flavors are rich with meaty mushroom umami profiles, and light with citrus asian notes. We eat with our eyes and this salad is easy on them with the oyster scallops resembling the real thing but tasting even better. Because we cannot live on kale salad alone!

King Oyster Scallops

2 king oyster mushrooms
1 ½ Tbsp. olive oil
1 Tbsp. tamari
½ tsp. sesame oil
Juice of ½ lemon
Juice of ½ lime
Pinch salt

Salad Ingredients

8-10 asparagus stalks
1/4 fennel bulb, thinly sliced
Large handful endive leaves
1 avocado, thinly slice
Grapefruit supremes (optional)

Orange dressing

1 tsp. orange zest
Juice of 1 orange
1 Tbsp. rice vinegar
2 Tbsp. tahini
2 Tbsp. tamari
½ tsp. sesame oil
2 Tbsp. olive oil
Pinch salt 

Process

Cut off the tops of king oyster mushrooms. Slice the stalks into ¼ inch round scallops shapes. (Optional; use small round cookie cutter to cut perfect oyster rounds) Marinate mushrooms in olive oil, tamari, lemon, salt for 1 hour.

Slice asparagus in half on the bias, thinly slice fennel and avocado and separate endive leaves. Whisk all dressing ingredients by hand in a bowl.  Toss all salad ingredients gently in dressing in orange dressing, except avocado. 

Assembly

Arrange marinated mushrooms and dressed veggies on a plate top with avocado. Season with a pinch of salt and a half turn of pepper.