Raw Tomato Basil Mushroom Salad

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.

Ingredients:

– 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

Directions:

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.

Raw Zucchini Spaghetti

Just got my Joyce Chen Saladacco in the mail and boy, does it work beautifully!  It makes way better zucchini spaghetti that I had imagined.  It puts my poor little hand-shredded zucchini “spaghetti” to shame.  Shame shame.

I’ve made this twice, both times spiralizing two zucchinis and dumping salsa on top.  It’s so easy to make a big bowl for a nice filling dinner.  Zucchini is such a flexible vegetable.  I eat it so often in many different shapes, but right now this is definitely my favorite.

Zucchini Spaghetti and my Joyce Chen Saladacco get 4/5 happy monkeys.