Feast of Green
Summer Market Salad

It’s hard to figure out a good grocery situation in NYC. I often find myself schlepping heavy bags on the subway, far too exhausted to cook by the time I’m home. In the past I have never been organized enough to try a delivery service like Fresh Direct, but for the past few weeks, I’ve been experimenting with a company called Good Eggs that delivers food and produce from local farms and food-makers. (It’s basically a delivery farmer’s market…)

So far, I’ve been really happy with Good Eggs. The food options and quality are wonderful and the customer service is excellent. I’ve been making big, delicious salads for lunch almost every day, and the recipe below is one I particularly enjoyed.

Lately, I’ve been on a major hen of the woods kick, and roasting them with thyme until they’re crispy is so incredibly tasty. If you have reduced balsamic vinegar on hand, it adds a nice touch of sweetness to the salad. Otherwise, regular balsamic vinegar or any other dressing is fine. Enjoy!

  • 2-3 cups hen of the woods (i.e. maitake) mushrooms, cleaned and shredded into ~1-2-inch pieces
  • olive oil
  • dried thyme
  • salt and pepper
  • Medium-large head of broccoli, stems and florets cut into ~1-inch pieces
  • 1 chioggia beet, scrubbed and thinly sliced
  • 1 red onion, halved and thinly sliced into crescents
  • 1 avocado, halved and sliced
  • ~1-2 tablespoons reduced balsamic vinegar (or regular balsamic)

Preheat the oven to 375 degrees. Spread the mushrooms on a rimmed baking sheet and sprinkle with salt, pepper, and dried thyme. Drizzle olive oil by the tablespoon, and mix with your hands until the mushrooms are well-coated. Roast for about 25 minutes, until the mushrooms are browned and crispy.

Steam or blanch the broccoli. (I put about ½ cup of water to a large sauté pan over high heat, added the broccoli, and stirred until it was bright green but remained crisp and slightly under-cooked.) Strain out the water, and spread the broccoli over a towel to dry.

Place the broccoli in a large bowl. Top with cooked mushrooms, sliced beets, red onion, and avocado. Sprinkle with salt and pepper, and drizzle with olive oil and reduced balsamic vinegar.


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