This article was sponsored by the Mushroom Council. All opinions are my own.

I want to go where the rivers flow of kale and mushrooms and homemade salad dressing.

Seriously not kidding.

Is it just me or are these two veggies the greatest combo ever?

Just sayin’.

In the spring and summer- I tend to gravitate towards fresh, raw salads much more than our snow-covered ice storm crazy winters in Manhattan. Boy o boy am I glad the winter is over.

I’m pretty much ridiculously hooked on mushrooms. I tend to use them in everything because they’re just so hearty and filling. They absorb the flavor of whatever I’m making…kinda like bread does but without the whole grain-starchy part.

So many of my clients who are gluten-free and celiac are always asking me for my go-to veggies of choice and I must say mushrooms top the list. They’re just so versatile and tasty and so not boring but it seems no one ever knows what to do with them- along with knowing that O YES they ARE gluten-free, folks!


My favorite shrooms to use are baby bellas, big Portabella and white button. I tend to use them at least two times a week.

Mushrooms are fabulous when tossed into a salad, steamed and drizzled with balsamic vinegar and fresh basil, eaten raw (I remove the stem and fill the cavity with hummus) and it’s become my latest go-to snack, stuffed into bell peppers and cabbage for well stuffed pepper and cabbage recipes along with other veggies and grains like quinoa, fresh herbs and kale.

I could honestly go on and on forever but I’m not going to bore you. You’ll be seeing my mushroom recipes pop up from time to time on my blog so you’ll just have to hold your horses, visit the Mushroom Channel for more ideas, or just get creative in your kitchen with them.

Trust me, all you’ve got to do is rinse them, chop them or thinly slice them then serve ’em raw, steamed, grilled, roasted or in a stir-fry. So easy, right? Plus, they’re pretty cheap to buy at the food store or farmers market so you’re not spending your life savings here, folks.

A few other handy dandy thoughts…they’re naturally free of sodium and gluten and they’re filled with nutrients like vitamin D, potassium, B vitamins, antioxidants and fiber. They’re so easy to mix into recipes instead of meat and give you that satisfying texture without loosing the taste.

To clean mushrooms, simply brush off any dirty with a damp paper towel or your little fingers. Before using, trim the end of the stem if it’s tough. Don’t soak them in water because they may absorb moisture but give them a quick rinse under water and pat them dry. Then you’re all set for cookin’.



And a tiny thought to leave you with today that many of you who are gluten-free or have celiac disease or another autoimmune disease may find comforting when people, well….just don’t understand you and your lifestyle….I’ve been there and I know what it’s like and hopefully these words can free you, too.

When you belong to yourself, you are no longer mad at friends or loved ones who don’t understand you. You are free to love them as they are, because you don’t need them to see you, because you see yourself. You’re free to love unconditionally and not let their judgments dictate your path.

Mushroom Kale Salad with Orange Dill Dressing {Gluten-Free, Dairy-Free, Vegan}
Serves: 4
Gluten-Free, Dairy-Free, Soy-Free, Vegan
Author: Amie Valpone
Recipe type: Entree


  • 1 large head curly kale coarsely chopped and stems removed
  • 2 cups button mushrooms cleaned and halved
  • 1 small pineapple cubed
  • 1 small red onion thinly sliced
  • 4 Tbsp. freshly squeezed orange juice
  • 1 Tbsp. apple cider vinegar or white balsamic vinegar
  • 1 1/2 Tbsp. extra virgin olive oil
  • 1 Tbsp. finely chopped fresh dill
  • pinch ground coriander
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • pinch fresh orange zest for garnish


  1. In a large bowl, combine kale, mushrooms, pineapple and red onion.
  2. In a small bowl, whisk orange juice, vinegar, olive oil, dill, coriander, sea salt and pepper. Drizzle over kale mixture and use your hands to massage the kale and soften it with the dressing.
  3. Serve and garnish with fresh orange zest.
Nutrition Facts
Mushroom Kale Salad with Orange Dill Dressing {Gluten-Free, Dairy-Free, Vegan}
Amount Per Serving
Calories 209 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 140mg6%
Potassium 656mg19%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 26g29%
Protein 5g10%
Vitamin A 3693IU74%
Vitamin C 161mg195%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This post was sponsored by the Mushroom Council. For more information, visit them online, on Facebook, Twitter or Pinterest for more mushroom inspiration.

#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Sugar-Free Coconut Cacao Popcorn {Gluten...
Next Post Spinach Quinoa Salad with Honey Coriande...
  • Share


  1. This sounds absolutely amazing!!! I’m recovering from surgery, but I’m sending my husband to the store today to get the rest of the ingredients for this recipe. It’s the perfect light meal now that I’m easing back in to a solid diet. I can’t wait to try this, and I’ve been craving mushrooms!! The orange dill dressing sounds absolutely delicious 🙂

  2. My husband loves raw kale, but won’t eat mushrooms. Think he might go for the rest of this salad! He does like pineapple, too, so maybe I can make this, and I’ll eat his shrooms!

  3. why can’t i find the spinach guacamole dip here under appetizers, or if i search under the name please let me know why it does not come up from P. Allen Smith it’s not on his site either .