Mushroom fajita salad

Mushroom fajita salad

So, salads. It took me some time to strike that balance between tasting good, not drowning in dressing, and using the right greens. Here, I used a hodgepodge of leftover veggies and seasoning over mixed greens along with a cooling dressing to create an easy weeknight dinner. Ok, technically I used a root, a fruit, and a fungus.

I would typically serve this veggie mix in flour tortillas or over rice, but I decided to add them to a bed of spring greens instead. This came together quickly - I was able to chop, cook, and plate the salad in about 20 minutes, all while carrying my 5 month old baby Zain and singing 50 cent’s P.I.M.P to him.

I’ll accept my Mom of The Year award anytime.


  • 1/2 jalapeno, sliced

  • 1 red bell pepper, diced

  • 1 tsp smoked paprika

  • 1 tsp Italian seasoning

  • 8 oz cremini mushrooms, sliced (BIGLY, so it has a good bite)

  • 2 tbsp salsa verde avocado dressing

  • 24 oz spring salad mix

  • Shredded Mexican cheese


Heat olive oil in a skillet and add the jalapeno, bell pepper, paprika, and Italian seasoning. When peppers soften, add mushrooms, salt, and pepper. Cook through until mushrooms release their water, but still have a bite. Place dressing on the bottom of a large bowl and place greens on top of dressing. Place the mushroom pepper mix on the greens and finish with shredded cheese.

mushroom fajita salad

mushroom fajita salad

Zain in a sling

Zain in a sling