Mushroom Cucumber Salad

This quick and healthy salad combines the earthy flavor of mushrooms with the crispness of cucumber. Rich in protein, low in calories, and packed with fiber, it’s a perfect meal for weight loss or a refreshing side dish.

Ingredients:

• 200 grams button mushrooms (sliced)

• 1 medium cucumber (chopped)

• 1 small onion (finely chopped)

• 1 green chili (finely chopped, optional)

• 1 tablespoon chopped coriander leaves

• 1 teaspoon olive oil

• 1/4 teaspoon black pepper powder

• Salt to taste

• 1/2 teaspoon lemon juice

• 1/4 teaspoon roasted cumin powder

• 1/4 teaspoon chaat masala (optional)

Instructions:

1. Sauté the Mushrooms:

   • Heat 1 teaspoon olive oil in a non-stick pan.

   • Add sliced mushrooms and sauté on medium heat for 3–4 minutes until they release moisture and turn slightly golden.

   • Turn off the flame and let them cool.

2. Prep the Salad:

   • In a mixing bowl, combine chopped cucumber, onion, green chili, and sautéed mushrooms.

3. Add Seasoning:

   • Sprinkle black pepper, salt, roasted cumin powder, and chaat masala (if using).

   • Add lemon juice and mix everything well.

4. Garnish:

   • Add fresh coriander and toss lightly.

5. Serve:

   • Serve immediately or chill for 10 minutes for a cooler taste.

Tips:

• Avoid overcooking mushrooms; they should stay tender, not mushy.

• You can add blanched sprouts or tofu for extra protein.

• Adjust spice and salt to your taste preference.