Blueberry, Shiitake + Walnut Salad

2011-08-27 12.13.00

My parents are on a complete health kick right now. It is so inspiring to see them be so committed to their health that it’s making me want to be a bit more deliberate, too .   Every time I go over to their house, they’re either juicing or biking or walking around the lake or making some sort of delicious, nutrient-dense meals.  One concept in particular that my parents are fully embracing is eating foods that promote immunity (exhibit A, above).

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They’re always eating nuts, berries, seeds, greens, onions and mushrooms… and the scientific evidence is on their side!  Based on what we do and do not choose to eat, we can actually supercharge our immune systems to help us fight everything from the common cold to cancer, and reduce our dependence on prescription medication in the process.  Can I get a hell yes to feeling better?


I’m going to go ahead and save the preaching about the HOLINESS of mushrooms for another day, but just be warned that it is coming.

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This salad is my parents’ go-to lately and I’ve definitely started copying them.  The combination of sauteed shiitakes, blueberries and toasted walnuts never gets old and I swear, it tastes better and better every time.  Not to mention, it packs an absolute nutritional punch with all of the amazing things you get from berries, nuts, greens and mushrooms.

Here is my interpretation of a creation that came from my wonderful Mom + Dad.

What will you need?  (for two salads)

1 head of romaine

1 cup blueberries

3/4 cup toasted walnuts

12 shiitake mushrooms, thinly sliced

2 tbsp olive oil

1 tbsp soy sauce

1 tbsp brown rice wine vinegar

1 tsp garlic powder

1/2 tsp ground ginger

salt, pepper

How do you make it?

Wash your shiitakes really well and slice them up, as seen below.  Look at how cuuuuuute!

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In a small skillet, heat the olive oil with some garlic powder and ginger.  Once warm, throw all of your mushrooms in the pan and stir.  Once they start to soften, add in the soy sauce and rice wine vinegar to really cook in some flavor.

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Meanwhile, wash your romaine and toast the walnuts (gently).

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Are you ready to boost your immunity??!  I think you know how this goes.  Keep in mind, the quantities are supposed to make two salads, so make sure to halve everything when you are plating.

Lettuce = tear it up.

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Blueberries come next!

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Pile the perfectly sauteed shiitakes on top.

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Top it off with the toasted walnuts and yupppp this one’s a keeper!






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Enjoy this salad outside, in the sun, with a glass of acai berry juice.  Think about how much you appreciate your one and only body while you fill it with some of Mother Nature’s finest.  Endless love to my two beautiful parents!

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  1. I have been LOVING blueberries lately too! Oh so good. I even experimented tonight with a blueberry salad dressing. My kids loved it! My husband and youngest son are all about mushrooms so they would love this salad too!

    • Blueberry dressing, huh? That sounds too good to be true! Thanks for the idea – I am definitely putting it on my list of things to make. That is so great that your husband and son like mushrooms, though! Super impressive. I’m not sure how old your son is, but it definitely took me until my early twenties until I started fully appreciating them!!!

    • My 2 year old loves mushrooms, the 4 year old does not (he is pickier). I like them when they are freshly cooked but once they cool off I get grossed out. :)

    • Hahahaha oh my gosh, that is so cute I can HARDLY STAND IT!!!!!!

  2. LOVE this combination! Oddly enough, I’m allergic to raw shitake mushrooms but love them cooked!

    • Hahaha that is such a random allergy to have! What is it about them in their raw form that makes you allergic? Also, really not that big of a deal because they are yummiest when cooked, anyway :)


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