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Citrus Mushroom Salad


  • 1/4 cup and 2 tablespoons extra virgin coconut oil

  • 2 tablespoons and 2-3/4 teaspoons lemon juice, or more to taste

  • 3/8 bunch curly-leaf parsley, roughly chopped

  • 2-1/4 teaspoons salt

  • 1-1/2 cloves garlic, chopped

  • 1 teaspoon ground black pepper

  • 15 ounces whole fresh mushrooms, thinly sliced

Total Time: 4 hr 10 min Prep: 10 min Cook: 0 min
Yield: 12 Level: easy


  1. Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
  2. Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.