Crunchy Roasted Pecan Shiitake Salad

Content by: 180 Nutrition

Crunchy Roasted Pecan Shiitake Salad

Lynda: There is so much goodness going on in this salad that I can not possibly talk about the entire nutritional profile of all the ingredients. What I will focus on, is shiitake mushrooms, pecans and rocket (otherwise known as arugula). Aside from adding delicious flavour, pecans are rich in antioxidants and anti-inflammatory compounds. Rocket is a fabulous bitter, leafy green that promotes healthy breakdown of foods in the gut and shiitake supports the immune system making it a great addition for anyone who may be prone to frequent colds and flus.


  • 1 cup rocket leaves
  • 1/4 cup baby spinach
  • 1/4 red capsicum, chopped roughly
  • 1/4 avocado
  • 1/4 red onion, sliced
  • 1/4 celery stalk, sliced thinly
  • 4 cherry tomatoes
  • 1 tbsp organic olive oil
  • 1/4 tsp ground cardamom
  • 4 shiitake mushrooms (soaked and sliced) or normal mushrooms
  • 1 tsp ground black pepper
  • 1 tsp apple cider vinegar
  • 2 tbsp roasted pecans (see super easy recipe here)
  • 1 palm portion of a protein. (I have used leftover organic chicken)


  1. Toss all ingredients together in a medium bowl, serve up and enjoy.
  2. Serves 1.

Big thanks to Naturopath Lynda Griparic for the recipe.

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180 Nutrition

This article was curated by 180 Nutrition who were founded in March 2010 with the goal to offer the very best in natural health supplements and resources. The passionate team are aligned with leading health and wellness professionals including nutritionists, naturopaths, functional medicine and exercise specialists. They regularly connect with... Read More

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