I am posting an overload of salad recipes. I am really enjoying creating these salads. Each one tastes better than the other. And all of them are very simple to prepare. One of the biggest challenges in WFPB salads is the creation of the dressing. In the salads that I have been experimenting with, the dressings are really simple. Yet, they take the final output to unimaginable heights. As in this mushroom & baby corn salad!

Ingredients
1/2 cup spring onions, cubed
1/2 cup fresh mushrooms, sliced
1/2 cup blanched and cubed baby corn
3/4 cup bean sprouts, blanched
1/2 cup red and green capsicum (bell peppers), cubed
1/2 cup cucumber, cubed
For The Dressing
3 cloves garlic, chopped fine
1 tbsp finely chopped basil leaves (I used coriander leaves as I did not have basil readily available)
2 tsp lemon juice
1 tsp date paste
Salt and pepper to taste
Method
Making The Dressing
Heat a wok and add the garlic
Sauté till it turns slightly brown
Add basil leaves and mix well
Switch off flame and cool completely
Add lemon juice, date paste, salt and pepper
Making The Salad
Add all the salad ingredients in a bowl, except the dressing
Toss and refrigerate
Add the dressing just before serving
Toss well and serve immediately
Enjoy!