Mushroom & Arugula Salad

It’s been just about a month since I packed my bags, jumped on a plane and moved across the pond to the UK. I lived in Canada for 29 years and this is the first time in my life where I will be living away from my family, and in a foreign country. At least the language is the same, but even then I struggle to understand the accent or phrases the locals use that make absolutely no sense to me. 

The first few weeks were exciting, yet challenging at the same time. I was completely out of my comfort zone, but it’s a process and I know I’m not going to know everything and it’s not going to feel like home overnight. I am slowly adjusting exploring the area, discovering local shops, figuring out where to shop for food and everyday supplies. After visiting a local farm shop and a few grocery store visits I am finally comfortable being back in the kitchen again. So, for now as I get comfortable and navigate my way around this new town, here is an oldie, but a goodie.

There is something to be said about a good salad. Salads feel like home to me. Especially when it is full of flavour and packed with nutrient-dense foods. This one particularly brings back memories of cooking in my sister’s kitchen after an exhausting day of doing some food photography shots. It was my sister and I trying to figure things out as this was both our first time attempting this. Plus, we had two little ones with us joining in the fun, my nephew and niece. Today is my niece’s first birthday. I will be celebrating from afar with a FaceTime call to see her sweet face. Happy first birthday, Ivana. Zia loves you!

Ingredients:

  • Arugula
  • 2 eggs, hard-boiled
  • Avocado
  • Cremini mushrooms
  • Button mushrooms
  • Shitake mushroom
  • Cucumber
  • Radish
  • Olive oil
  • Red pepper chilli flakes
  • Sea salt and pepper

Directions:

  1. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
  2. In another non-stick frying pan, over medium heat sauté the mushrooms with coconut oil, salt, pepper and red pepper chilli flakes.
  3. Next, chop all remaining vegetables to your liking – I like thin, bite-sized pieces.
  4. Add all the ingredients to a bowl of arugula, drizzle with a bit of olive oil on top and you have yourself savoury salad!
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