The power of baby onion sprouts will be discovered in this salad!
1 portobello mushroom
1/4 cup shredded carrots
1/4 baby onion sprouts
4 slices of cucumber
2 handfuls of baby spinach
1 tsp worcestershire
1 tsp olive oil
Splash balsamic, honey & dijon mustard
Slice then fry the portobello mushroom in coconut oil with parsley. Once it starts to soften add in your worcestershire. Cook until the mushrooms take on a dark brown colour.
In the meantime prepare your salad dressing, whisk olive oil with balsamic, honey and dijon mustard. Pour over spinach and mix.
Top your spinach with a layer of onion sprouts, then shredded carrots and cucumber.
When your mushrooms are ready place on the top of the salad with goat cheese.
Fresh ground pepper is also a great addition! The onion sprouts are perfect for flavour but can be strong, if you are not an onion fan you can replace with alfalfa.
Lots of kick, tons of health and perfect for lunch.