Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

This quick and easy mushroom salad is made with bright lemon juice, Parmesan cheese, and fresh parsley. 

I love to include a fresh salad with my family’s dinner, and it’s fun to switch it up instead of just serving the same bowl of romaine or iceberg everyday. This Fresh Mushroom Salad with Lemon Parmesan Vinaigrette is a great way to shake up your salad game while still being delicious and nutritious. Ideal as a holiday side dish or to serve with a busy weeknight dinner, this entire mushroom salad comes together in just 10 minutes or less.

Check out my 20 Quick and Easy Salad Recipes for more inspiration!

Ingredients

• White mushrooms: Mild and earthy in flavor, it’s important to clean them properly by lightly brushing them with a damp paper towel. Whatever you do, do not run mushrooms under running water.
• Lemon juice: Bright, acidic citrus flavor to help dress the salad.
• Olive oil: Extra virgin olive oil is a heart healthy oil that helps to dress the salad.
• Parmesan cheese: A nutty, salty hard cheese that goes amazing on salads.
• Parsley: Fresh parsley is essential. Bright, grassy flavor that balances out the sharp cheese and tart lemon flavors.
• Garlic: Nutty, earthy, and bold flavor that adds a lot to this simple salad.

How to Make Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

Start your Fresh Mushroom Salad by mincing your parsley and slicing your mushrooms.

Then in a large bowl, use a microplane to grate your garlic.

Followed by freshly juicing your lemon.

And grating your parmesan cheese.

Then add in the parsley and whisk in the olive oil. Season with some salt and pepper, and your vinaigrette is finished.

Gently stir in your mushrooms until evenly coated in the dressing.

Garnish with additional parmesan and fresh parsley if desired, and serve and enjoy your Fresh Mushroom Salad with Lemon Parmesan Vinaigrette!

Frequently Asked Questions:

More Salad REcipes

• Spicy Lebanese Salad
• Italian Chopped Salad with Cannelini Beans
• Smashed Chickpea Salad with Dill
• Lebanese Eggplant Salad

Eat It, LIke It, Share It!

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Because this Fresh Mushroom Salad uses so few and simple ingredients, be sure to use fresh herbs and ingredients for crisp, bright flavor.

Your fork is waiting.

Fresh Mushroom Salad with Lemon Parmesan Vinaigrette

4.54 stars average

This easy and fresh mushroom salad is made with bright lemon juice, parmesan cheese, and fresh parsley. 

Print Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

ServesServes: 4

CourseCourse: Salad, Side Dish

CaloriesCalories: 101

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ▢ 16 ounces Whole White Mushrooms sliced
• ▢ ¼ cup lemon juice
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 tablespoons parmesan cheese finely grated
• ▢ 2 tablespoons parsley minced
• ▢ 1 clove garlic grated
• ▢ salt and pepper to taste

Instructions

 

1. ▢
   Place all ingredients in a medium bowl and toss well. Taste for seasoning and add more salt and pepper to taste. Serve at room temperature or chilled. 
   16 ounces Whole White Mushrooms, 1/4 cup lemon juice, 2 tablespoons extra virgin olive oil, 2 tablespoons parmesan cheese, 2 tablespoons parsley, 1 clove garlic, salt and pepper

Nutrition

Calories: 101kcalCarbohydrates: 5gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 47mgPotassium: 387mgFiber: 1gSugar: 2gVitamin A: 190IUVitamin C: 11.1mgCalcium: 36mgIron: 0.7mg

Liz’s Notes

To clean the mushrooms, gently brush them with a damp paper towel.

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