Recipe for Raw Small Mushroom Salad with Almonds and Herbs

Mix together the olive oil and lemon juice, then season with flake salt and chili powder. Set aside.

Finely chop the white part of the green onion and cut the green part into small pieces. Remove the leaves from the cilantro and mint.

Lightly toast the almonds in a dry pan. Cut the mushrooms in half and place them in a large mixing bowl.

Add the fresh herbs along with the toasted almonds and pumpkin seeds. Drizzle with the dressing. Coat the mushrooms well, then divide them into nice bowls. Keep in the fridge until ready to serve.

To finish, Tip: For a pronounced taste of fresh almond, soak them in cold water for 2 to 3 hours… and enhance this salad with diced feta for even more deliciousness!