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🥒🌶Fresh Thai Salad with Mushrooms

🥒🌶Fresh Thai Salad with Mushrooms

This refreshing, delicious combo was inspired by Mushrooms Australia. 

You can include the mushrooms in your salad or keep them separate like I have.

I’ve added pan fried halloumi to the mushrooms, and radish to the salad🤤. Note that the original recipe includes sprouted legumes. 

These dishes can go towards a vegetarian meal or accompany your favourite meat of fish dish. 

Ingredients for 2 servings

  • 250 g mini tomatoes cut in half, or 2 tomatoes chopped 
  • 1 Lebanese cucumber, diced
  • 2-3 radishes, sliced (optional)
  • 1/4 - 1/2 red onion, chopped 
  • 1/4 bunch coriander, chopped 
  • 1/4 bunch mint leaves
  • 1/4 cup toasted almonds, flaked or slivered 
  • 200 g grilled haloumi (optional)


  • 1 lime, juiced
  • 2 tbsp fish sauce
  • 1 tbsp tamari 
  • 1 chilli, finely chopped 
  • 1 clove garlic, minced
  • 1 tbsp olive oil 


  • 3 tbsp olive oil 
  • 10-12 cup mushrooms, sliced  
  • 1 clove garlic, crushed
  • ¼ cup tamari


    • Prepare the dressing by combining the lime juice, fish sauce, tamari, chilli, garlic, coriander and oil. 
    • To prepare the salad, combine  the cucumber, tomatoes, radish, onion, mint and coriander in a bowl. Pour the dressing over the salad and mix. 
    •  Add olive oil to a large pan and allow it to heat up, then add in the mushrooms. Saute them, stirring occasionally, for 3 minutes then add in the garlic and continue to saute for another 3 minutes. Avoid stirring too much. 
    • Pour in the tamari, and allow it to bubble. Shake the pan so that the mushrooms become coated.
    • Serve the mushrooms separately or lay them on top of the salad. Top with almonds and grilled haloumi.  

    Here is the link to the original recipe.

    I hope you enjoy!


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