What better way to welcome spring than to toss crunchy celery and peppery parsley with umami-rich sautéed mushrooms. I love using a mix of cremini and shiitake caps in this salad, but even white button mushrooms will deliver flavor to spare. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Serves: 4
Time: 20 minutes


  • 2 Tbs. extra-virgin olive oil
  • 1 clove garlic, halved lengthwise
  • 1 lb. mushrooms (any kind), quartered
  • 1 Tbs. fresh lemon juice
  • ¼ tsp. kosher salt
  • 4 stalks celery, very thinly sliced
  • ¼ cup flat-leaf parsley leaves, chopped
  • freshly ground black pepper, to taste
  • 2 Tbs. chopped toasted walnuts


  1. In a large pan over medium-high heat, heat the oil and sauté the garlic until lightly browned, 2–3 minutes. Remove and reserve the garlic. Sauté the mushrooms until browned in spots, 3–5 minutes. Remove from the pan and spread out on a rimmed baking sheet to cool slightly.
  2. Mince the garlic. In a large bowl, whisk together the garlic, lemon juice, and salt. Toss with the celery, parsley, mushrooms (warm or at room temperature), and a few grinds of black pepper. Taste and add more pepper as needed.
  3. Transfer to a serving dish and sprinkle with the walnuts.

Nutrition Information

Per serving (¾ cup): 

  • Calories: 120
  • Total fat: 9 g
  • Sat fat: 1 g
  • Carbs: 7 g
  • Fiber: 2 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 4 g
  • Sodium: 160 mg
Spring & Summer Vegetables cover


Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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