CookEat Recipe
Cucumber and Sweetcorn Salad with Mushrooms
Cucumber, sweetcorn and raw button mushrooms are tossed with lettuce, rocket and a coriander and basil vinaigrette.
Method
Steps
Step 1
Use canned sweetcorn weighed after draining. Wash and dry cucumber, cultivated button mushrooms, lettuce, rocket, coriander and basil. Dice cucumber, thinly slice mushrooms, shred lettuce and chop the herbs. Reserve a few mushroom slices.
Step 2
Whisk all olive oil and vinegar with coriander and basil. Toss cucumber, sweetcorn, remaining mushrooms, lettuce and rocket with dressing.
Step 3
Divide into two portions and top with reserved mushroom slices. Serve promptly.
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Cooked 2 times