Golden Hour Greens
This salad is my kind of lunch it's fresh, flavorful, and layered with all the textures I love. Tossed with Umami Mami dressing, every forkful hits that perfect balance of flavor. It's the kind of salad that actually feels like a meal.
Let's make it.
1. Roast the mushrooms
Toss mushrooms with olive oil, salt, and pepper. Roast at 400°F for 20 minutes until golden and tender. Let cool slightly.
2. Build your salad
- Base: butter lettuce, torn into bite-size pieces
- Additions: roasted mushrooms, sliced pepperoncini, avocado slices
- Protein: prosciutto, crispy chickpeas
- Toppers: pine nuts or walnuts, shaved parmesan, freshly cracked black pepper
- Dressed with: Umami Mami
3. Make your dressing
Mix Umami Mami with extra virgin olive oil and apple cider vinegar. Shake it up in The Shaker until smooth and creamy.
Pairs well with:
- Park picnic
- Work from home lunch
- Citrusy iced tea
Leftovers?
This salad holds up surprisingly well! Store in an airtight container in the fridge for up to a day. To keep things fresh, wait and add the dressing right before serving. If the chickpeas lose a bit of their crunch, pop them in the oven or a skillet for a few minutes to revive them.
tag us @afternoonfoods if you make it!