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Chopped Mushroom Rainbow Salad

Yields6 ServingsCook Time15 mins

Salad Ingredients
 0.50 cup frozen, shelled edamame beans
 200 g cup mushrooms, sliced
 1 punnet of cherry tomatoes, chopped
 2 kale, finely chopped
 0.50 red cabbage, finely chopped
 20 g (2 tbs) chives, chopped
 2 large carrots, grated or chopped
 Seeds from ½ pomegranate
Salad dressing Ingredients
 0.33 cup extra virgin olive oil
 0.25 cup balsamic vinegar
 1 large tbs wholegrain mustard
 Salt and pepper to taste

Cook edamame beans in a pot of boiled salted water for 2 minutes. Drain, then refresh in cold water. Combine mushrooms, tomato, kale, cabbage, carrot, pomegranate seeds and chives in a large salad-serving bowl.


Drain edamame beans and add to salad.


Drizzle the salad dressing over the dish. Toss ingredients to combine.

Nutrition Facts

Servings 0