An Acupuncturist Makes Dinner. Mushroom Spinach Goat Cheese Salad: Yummy your way to SuperImmunity!
(UPDATE: Since going paleo I no longer eat cheese. Booooo! :-( This sure was yummy though!)
- Olive Oil
- goat cheese (goat dairy is much easier to process and less damp forming)
Mince garlic. Slice onion in thin slices. Heat a little olive oil on medium heat, and add the onions and mushrooms and constantly stir until softening and shrinking. Add the garlic and salt and pepper to taste and continue to stir until the mushrooms are much darker and smaller.
While that’s cooking, throw the spinach in a large serving bowl and add some goat cheese chunks. Also, chop the walnuts and avocado into chunks.
In a small bowl, combine some olive oil and good quality balsamic vinegar to taste, and toss into the bowl. Mix everything together and then just when you’re ready to serve, pour the hot mushrooms on top of the salad and gently mix.
This will just soften and warm the spinach, making it much easier for people who do not tolerate raw foods well.
Of course, you could substitute the superfood Kale, just make sure you chop it well first, and steam a little bit before serving. Many people can not eat completely raw kale.