Summer Chanterelle Salad with Heirloom Tomato Pulp Dressing

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It’s been super hot and humid here in Boston, so my body has craving tender lettuces and cooling ingredients like fresh fruits and veggies.

During my 1.5 mile walk home from a super grounding yoga class, I wandered into Whole Foods and picked up a few ingredients, some planned, some unplanned.

I was actually going to pick up salmon, but these beautiful local chanterelle mushrooms caught my attention, and then I decided I wanted a hearty vegan lunch. This is what resulted.

Summer Chanterelle Salad

(I made this all for myself; serves 1 hungry person for lunch, or 2 dinner portions)

1 cup chanterelle mushrooms (or shiitakes), sliced thin

1 T ghee (or olive oil)

1/2 cup cooked quinoa (I had this already made so this meal was super speedy)

1/2 ripe avocado, pitted and sliced thin

2 big handfuls tender lettuce (I love this brand, and actually used almost the entire 4 oz package)

1 yellow heirloom tomato

glug olive oil

1 T fresh lemon juice (I used a thick lemon wedge)

pink salt

1 tsp thinly sliced scallions (maybe too pungent for pittas, can omit and sub with some thinly sliced cukes or celery and/or celery leaves)


  • in a big cast iron skillet, fry chanterelles in ghee until brown. add dash of salt, stir, and scoop into bowl. add quinoa to same pan, add a touch of salt, and scoop into mushroom bowl.

  • while that’s cooking, prep the tomato dressing. slice the tomato and using a grater, grate the tomato pulp into a large mixing bowl. add a glug of olive oil (maybe a tablespoon?), lemon, and pink salt, and stir.

  • add lettuce to dressing bowl and mix well with tongs or forks. spoon into bowl and top with chanterelles, quinoa, avocado, and scallions. drizzle with a touch more olive oil and pink salt :)

note: tomatoes and mushrooms are listed in some Ayurveda books under “nightshades”, or veggies that cause inflammation. tomatoes can be too heating for pitta people, but remember everything in moderation. some say tomato skins are inflammatory. taking inspiration from the Spanish dish “pan con tomate”, grating the inside of the tomato and discarding the skins is my solution, and an interesting new salad dressing perfect for summer tomatoes. mushrooms (in this case) are local, delicious, great for the gut and the immune system.