Shaved Mushroom, Celery & Parsley Salad with Lemon Tahini Dressing

A bright, earthy salad that’s all about texture and balance with paper-thin mushrooms, shaved celery, shallots, parsley leaves and a light lemon-tahini dressing that ties it all together. Fresh, fast, and deeply satisfying.

Serves: 4
Total Time: 10 minutes

Ingredients:

8 oz cremini mushrooms, stemmed and thinly shaved (mandoline or sharp knife)

2 stalks celery, very thinly sliced on a bias

1 small shallot, minced

2 tablespoons fresh lemon juice, plus more to taste

1/3 cup extra-virgin olive oil

Pinch Mediterranean Seasoning Blend, to taste (or sub Kosher salt)

Freshly ground black pepper, to taste

2 cups flat-leaf parsley leaves

1/2 cup Lemon Tahini Dressing (recipe below)

1/4 cup toasted walnuts, roughly chopped (optional)

Directions:

In a large bowl, gently toss to combine the mushrooms, celery, shallots, lemon juice, olive oil and a pinch of Mediterranean salt blend, or substitute kosher salt and ground black pepper to taste. Fold in the parsley leaves and toss gently to combine.

To serve, spoon about 2 tablespoons of Lemon Tahini Dressing on the plate, then top with a serving of salad. Finish with a sprinkle of toasted nuts. 

Cook’s Notes:

Slice it thin. This salad shines when the mushrooms and celery are paper-thin. A mandoline gives you the best texture, but a very sharp knife works just fine. Remember to take your time and keep slices consistent.

Raw mushroom magic. Cremini mushrooms are mild, earthy, and surprisingly tender when shaved. A quick toss with lemon and olive oil lightly “cures” them, softening their texture and bringing out their natural umami.

Balance the crunch. Celery adds freshness and snap, while shallot brings gentle bite. If your shallot is strong, rinse it briefly under cold water to mellow the sharpness or use a little less.

Parsley leaves are the greens. This isn’t just a garnish. Parsley adds brightness and a clean finish that keeps the salad feeling light and fresh.

Dressing as an accent. Spoon the lemon tahini onto the plate rather than tossing it with the salad. This keeps everything crisp and lets each bite pick up just enough creaminess.

Make it your own.
Add shaved fennel or radish for extra crunch, swap walnuts for almonds or pistachios, finish with grated Parm or pecorino if you want a savory, salty edge.

Serve immediately. This salad is best fresh. Once dressed, the mushrooms continue to soften so it’s best to assemble just before serving for best texture and flavor.

Lemon Tahini Dressing

Makes 1/2 cup

Ingredients:

¼ cup tahini

¼ cup cold water, plus more as needed to adjust consistency

Zest of 1 lemon, about 2 teaspoons

2 tablespoons fresh lemon juice, plus more to taste

1 small garlic clove, finely grated

3 tablespoons extra-virgin olive oil

Kosher salt, to taste

Directions:

In a medium bowl, whisk together tahini, 1/4 cup water, lemon zest, lemon juice, garlic, olive oil and salt. If needed, add additional cold water, a teaspoon at a time, until the dressing is smooth, creamy, and pourable. Adjust seasoning to taste.