Clean and tasty this Asian Style Mushroom Salad is the perfect healthy lunch option.

Prep Time

20 minutes


Serves 4-6


2 bunches asparagus
100g of bean sprouts
100g baby spinach leaves, washed
200g cup mushrooms, thinly sliced

¼ cup Buderim Naked Ginger
1 clove of garlic peeled
1 tbsp white Miso paste
1 tsp sesame oil
Juice of 2 orange


  1. Trim and halve asparagus, cook in boiling water for 1 minute, drain and drop into a bowl of cold water. Drain asparagus and set aside.
  2. Arrange bean sprouts, baby spinach, sliced mushrooms and cooked asparagus onto a serving platter.
  3. Place all dressing ingredients into a blender and blend until smooth. Pour over salad just before serving.

Helpful Notes

Tip: Buderim Crystallised Ginger can be used as an alternative to Naked Ginger. The result is the dressing is a little sweeter!

Products in this recipe


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