Crispy Shiitake Salad is a fresh, flavorful dish that combines the earthy richness of mushrooms with the crispness of greens and the brightness of a tangy dressing. It’s a salad that manages to be both light and deeply satisfying, offering layers of texture and umami that make every bite exciting. The star, of course, is the crispy shiitake mushrooms – golden, crunchy, and packed with savory flavor that rivals bacon in intensity.
The magic starts when thinly sliced shiitake mushrooms are pan-fried or baked until crisp and lightly caramelized. Their edges curl and brown, creating a crunchy topping that adds a burst of umami to every forkful. These mushrooms pair perfectly with tender greens like arugula salad, spinach, or mixed lettuces, adding contrast in both texture and taste. A simple vinaigrette made with soy sauce, rice vinegar, sesame oil, and a hint of honey or citrus balances the earthy notes with freshness and acidity.
This salad is a masterclass in balance. The crisp mushrooms give it richness, while the greens and dressing keep it light and refreshing. Add-ins like avocado, cucumber, or shaved carrots can bring even more color and crunch, and a sprinkle of sesame seeds or toasted almonds provides a final layer of flavor. For a heartier meal, it can be topped with tofu, grilled chicken, or soba noodles without losing its delicate charm.
What makes Crispy Shiitake Salad so special is how it transforms simple ingredients into something gourmet. It’s a plant-forward dish that feels indulgent yet nourishing, ideal for lunch, dinner, or as a standout side. With its combination of crispy, savory, and fresh elements, this salad proves that healthy eating can be anything but boring — it can be downright irresistible.
Ingredients
- 150 grams shiitake mushrooms sliced
- 2 tablespoons olive oil extra virgin
- 1 teaspoon salt to taste
- 1 teaspoon black pepper freshly ground
- 4 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1 unit avocado sliced
- 2 tablespoons balsamic vinaigrette
Instructions
- Preheat oven to 400°F (200°C).
- Toss the sliced shiitake mushrooms with olive oil, salt, and black pepper, ensuring an even coating.
- Spread the mushrooms on a baking sheet in a single layer and roast for 15-20 minutes, or until crispy.
- In a large bowl, combine mixed salad greens, cherry tomatoes, and avocado slices.
- Add the crispy shiitake mushrooms on top of the salad.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately and enjoy!
Nutrition
I can’t find shiitake mushrooms where I live. Can I use any other type? Anyone know?
The avocado was perfect but those mushrooms were too crunchy for my liking. I like them soft.
Made this for my family and they all loved it. Easy to make and looks fancy!
Yum! I precooked the mushrooms in a pan instead of the oven, and they turned out great. Love this!
But isn’t it like, supposed to be roasted in the oven for the right crunch? Idk, seems risky.
That sounds awesome! I love when people adapt recipes to their liking. So creative!
I don’t get the hype around this dish. Mushrooms are gross, and the texture of this salad was weird.
Super simple and fresh! I will add some almonds next time for crunch. Thanks for sharing!
eh, tasted kinda bland. needed more dressing maybe? Idk. Won’t be making again.
Crispy mushrooms?! I’d much prefer fried chicken. Not my cup of tea.
This salad was amazing! The shiitake mushrooms added such a unique flavor. Definitely a keeper!
This is too healthy for me. Where’s the cheese? LOL. But my coworker loved it.
Love love love this! So good for a light dinner! 🍽️
Why would you put avocado in a salad? Seems weird to me.
Soo good!!! My kids even ate the mushrooms lol.
Haha, that’s awesome! Mushrooms can be a hard sell for kids. I’m glad they loved it!
I tried this recipe but forgot the avocado. Still turned out ok, but need that creaminess!
I think the avocado is super important for the creaminess. You should try it again with it next time!
Mushrooms are just fungi, why you need to roast them? I just eat them raw.
Why bother roasting? Mushrooms are just fine raw, they says all nutrients are just they way. It’s not a big deal.
Roasting brings out the flavor and makes them crunchy! Raw mushrooms can taste like nothing. Give it a try! 🍄
Shiitake? Never heard of it—are they like regular mushrooms?
Quick and easy! Didn’t have balsamic, used ranch instead. Still yum!
Ranch instead of balsamic? That’s a unique twist! Glad you liked it! 😄
I dunno, man. Ranch seems kinda weird for a salad like this. Balsamic is classic!
Yum, I will make again! Simple but delish.
Too much balsamic for my taste. Made it all soggy. Maybe use less next time?
Make sure to watch the time! Mine burned a bit, but still tasty.
Yeah, timing is everything with mushrooms! I burned some too but added more seasoning to mask it. Still turned out good!
It was ok, but I expected more flavor. Maybe add some cheese?
I don’t see what the hype is about mushrooms. This was just average.
Mushrooms have a unique flavor that not everyone gets. But yeah, they can be hit or miss. 🤷♂️
I loved this salad! The crispy mushrooms were a game changer.
Hmmm… I wonder if any other mushrooms could work instead of shiitake. Anyone tried it?
Crispy… salad?? Is that a thing? Who knew mushrooms could be like chips!
Yes! It’s really good! You should try it! The mushrooms add a nice crunch. 😋
I dunno, I’m not convinced. Crispy mushrooms sound weird, right? Salad is all about leaves!
Made this last night and my kids ate all the salad! Never happen before!
Really? My kids wouldn’t touch a salad! Maybe I need to try it your way.
That’s awesome! Kids can be so picky, but I guess this salad is a winner! 🍄🥗
This salad is AMAZING! The crispy shiitakes add such great flavor. Definitely a keeper!