Warm Mushroom Salad With Miso Dressing

This wholesome warm mushroom salad features kale, bulgur, avocado, and a flavorful miso dressing. It’s a nourishing vegan dish that works great as either a side or a main course!

Ingredients:

• 1 cup  Agreen Organic Fine Bulgur
• 5 cups sliced cremini mushrooms
• 1 tablespoon Terroirs du Liban extra virgin olive oil (for cooking mushrooms)
• 4 cups shredded kale (1 large bunch )
• 1/4 cup raw Livgood sunflower seeds
• 1/4 cup raw Livgood pumpkin seeds
• 1 avocado, diced
• Nabat salt + pepper, to taste
• 3 tablespoons Terroirs du Liban extra virgin  olive oil

• 1 tablespoon Organicopia toasted sesame oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons Nabat Organic muni miso paste
• 1 teaspoon Nabat garlic powder
• 1/2 teaspoon Nabat organic ginger powder 
• 1-2 tablespoons hot water

Instructions:

1. Cook the Bulgur 
2. While the Bulgur is cooking, chop the kale and slice the mushrooms. Set the kale aside in a large salad or mixing bowl.
3. Prepare the dressing by whisking together all the dressing ingredients in a small bowl and set aside.
4. Heat a pan over medium-high heat and add 1 tablespoon of extra virgin olive oil. Sauté the mushrooms for about 10 minutes, or until they are browned and tender. Season with salt and pepper and set aside.
5. Once the Bulgur is cooked, add it to the bowl with the kale, followed by the mushrooms, seeds, and dressing. Toss to combine and adjust seasonings to taste.
6. Serve the salad topped with avocado chunks and freshly cracked black pepper. Enjoy!