• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • ½ pound new potatoes
  • 2 cups fresh peas, shelled
  • 1 bunch asparagus
  • 1 cup watercress
  • 1 cup arugula
  • 3 cups water
  • 3-4 small red radishes
  • 1 clove garlic
  • ¼ bunch of fresh cilantro
  • 1-2 tablespoons olive oil
  • ¼ teaspoon coarse salt
  • ½ avocado
  • 3 spring onions
  • 3 tablespoons Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1-3 tablespoons water
  • salt and black pepper
  • 6 hard boiled eggs

The perfect Spring salad doesn’t come around every day, but this one will do the trick! 

Roasted FunGuy mushrooms, tender new potatoes, and asparagus spears are tossed with vibrant green peas and seasonal leafy greens to make this deliciously healthy salad. We’ve even included a homemade creamy avocado and Greek yogurt dressing, and suggest adding some festive boiled eggs on top! 

DIRECTIONS:

  1. Preheat oven to 375F. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the stems. Clean the potatoes well and cut them in half lengthwise. Rinse the asparagus, spring onions, watercress, arugula, radishes, and cilantro under cool water to clean them. Trim the ends of the asparagus and onions, and transfer the watercress and arugula to a colander to let them drain off excess water. Thinly slice the onions and separate one onion to reserve for later. Thinly slice the radishes and set aside. Peel and finely mince the garlic with the cilantro. 
  3. Transfer the potatoes to a roasting pan and drizzle with olive oil and the coarse salt. Place them in the oven to roast for 25-30 minutes or until just starting to brown and become tender. 
  4. Pour the water into a small pot and bring it to a boil over high heat. Add the peas and let them cook 3-4 minutes, or until tender, then drain them of excess water. Allow the peas to cool completely. 
  5. Once the potatoes have cooked, add the mushrooms and asparagus to the pan with the potatoes and return them to the oven to cook an additional 10-12 minutes or until the asparagus is tender. Remove them from the oven and allow to cool at least 5 minutes. 
  6. Add the avocado, yogurt, cilantro and garlic paste, two spring onions, and vinegar to a small bowl and mash and mix together well with a fork. Add water, a tablespoon at a time, to get the desired consistency for the dressing. Taste and season with salt and black pepper as needed. 
  7. Transfer the cooled and cooked peas to a large bowl. Add the watercress, arugula, asparagus, radishes mushrooms, and the reserved spring onion to the bowl and mix well. 
  8. Peel the eggs and rinse to remove any remaining shell before cutting them in half lengthwise. 
  9. Transfer the salad to a large serving bowl and add the potatoes, tossing a bit to distribute them throughout the salad, and add the egg halves on top. 
  10. Serve immediately with the dressing on the side or refrigerate until ready. 

Have a Fun Easter meal!