I’m working my way through the salads in Alyssa Cohen’s book Living on Live Food, and this is yet another adaptation. It reminds me of a coarse mushroom marina sauce without the noodles. A big bowl is nice and filling when you want more than a light salad. I give this a 4/5 happy monkeys. I like it best with oyster mushrooms and heirloom tomatoes.
– 4 Roma tomatoes
– 5-6 mushrooms
– 1/2 cup basil, minced
– 2 cloves garlic, minced
– olive oil, salt, black pepper and kelp flakes to taste
The fancy way is to slice the tomatoes and mushrooms and stack the slices. Then mix all the other ingredients and pour over the tomatoes and mushrooms. Let marinate for at least 15 minutes.
The easy way is to chop the tomatoes and mushrooms into pre-made bite size pieces and then mix everything else in. This is the method I used in the photo above. You might also have noticed I don’t really bother with the proportions. I just put in what looks right. The original recipe called for 3/4 cup olive oil. Sheesh! Not going to happen.