You will need: 

200 gr. roasted shiitake or portobello mushrooms
1 small cucumber
1 red onion
Half a cup of kidney beans
1 cup chopped kale
1 yellow or red pepper
Half a cup of alfalfa sprouts
Half a cup of shredded broccoli
Half a cup of shredded cabbage
2 big tbsp of dried cranberries
2 big tbsp of pumpkin seeds
2 big tbsp of hemp seeds

For the Poppy Seed dressing:

1/3 cup apple cider vinegar
Half cup plain Greek yogurt
1/4 cup honey
1 tbsp chopped red or white onion
1/2 teaspoon pink salt
1/3 cup vegetable oil
1 teaspoon Dijon mustard
1 big tbsp poppy seeds



  • Rub the portobello mushrooms in olive oil and a bit of garlic. Roast them in the oven at 180C°/356 °F until golden brown.
  • Chop the cucumber, mushrooms, pepper and onion and place in bowl.
  • Add the remaining ingredients into the bowl and toss the salad to mix.
  • Blend the ingredients of the Poppy Seed dressing and drizzle over the salad.
  • Serve immediately. 

Bon apetit!