Enoki Mushroom and Antipasto Salad

Enoki Mushroom and Antipasto Salad


1 person made this

Delicious, healthy and easy to prepare enoki mushroom and antipasto salad.

freshcropmushrooms New South Wales, Australia

Serves: 4 

  • 2/3 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 200g Woolworths (2 x 100g) enoki mushrooms, bases trimmed (remove approx 4 cm)
  • salt and pepper, to taste
  • 150g marinated stuffed olives, chopped
  • 150g semi-dried tomatoes, drained and chopped
  • 150g char-grilled eggplant, chopped
  • 2/3 cup basil leaves
  • 1/2 cup honey roasted cashew nuts

Preparation:15min  ›  Ready in:15min 

  1. Combine the olive oil, lemon juice and salt and pepper in a large glass bowl then whisk until well combined. Add the mushrooms and stir to coat.
  2. Just before serving, add the olives, tomatoes, eggplant, basil and cashews and toss gently to combine. Spoon into a large bowl, season with salt and pepper and serve with turkey, ham or pork.
  3. Now you're ready to serve!


Add 750g peeled, deveined cooked prawns and 100g baby rocket or spinach to the salad to serve as a main or part of buffet.

See it on my blog


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