Mushrooms and Dressing:
1 portobello mushroom
1 tbsp raw almond butter
1 tbsp nama shoyu
1 tbsp apple cider vinegar
1 tea. water
1 clove garlic, minced
1/4 inch ginger, peeled and minced (save peels for tea, if you like)
sprinkle of sprouted sesame seeds that have been dehydrated again for crunch (optional)
1/4 cup sunflower sprouts
1/4 cup bean sprouts
1/4 cup finely chopped arugula
1/4 cup of green onions
1/4 cup matchstick chopped zucchini
1 whole avocado
2 tomatoes, diced
1/4 cup peanuts, sprouted and dehydrated, then chopped
Combine all wet ingredients for dressing into bowl and stir vigorously to incorporate the almond butter. Slice the mushroom lengthwise and lay pieces down into mixture. Marinate in fridge for a few hours.
Combine all greens, zucchini, avocado, and tomato in large bowl. Toss with hands. Then retrieve bowl of mushrooms. Slice the mushrooms to achieve smaller pieces. Toss mushrooms and marinade with the greens.
Top salad with crunchy, dehydrated peanuts.
My suggestion is to add half the dressing and toss. Then add the second half slowly, as you may find that the whole amount is a little much. It is a matter of taste.
Another variation on this might be to use a zucchini "noodle" as a base.
I adapted this recipe from a website by adding a few ingredients (like the cilantro, tomatoes, avocado, zucchini)... but I cannot recall which. Sorry
I have a hunch that turmeric powder would be outstanding in the dressing... I'll have to give it a try a report.