Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion
Course: Main Course, Salad
Cuisine: Vegetarian/Vegan
Servings: 2 people
Ingredients
  • 2 large portobello mushrooms
  • 1/2 red onion thinly sliced
  • 1 5 oz / 142 g package mixed greens
  • 2 pears peeled, cored, chopped
  • 1 avocado pitted, chopped
  • 1/3 cup walnuts toasted
  • balsamic vinaigrette
Balsamic Vinaigrette
  • 1/4 cup apple cider vinegar
  • 3 tbsp oilve oil extra virgin
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple sauce unsweetened
  • 1 tbsp maple syrup
  • 1 1/2 tsp dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp sea salt fine grain
  • pepper to taste
Instructions
  1. Remove stems from the mushrooms and clean off with a damp paper towel.
  2. Combine the mushroom caps with onion and half a batch of balsamic vinaigrette, toss to coat. Marinade the mushrooms for 30 minutes.
  3. Heat a pan over medium heat, grill the mushrooms for 4 to 5 minutes each side, until tender.
  4. Remove mushrooms from pan, slice and set aside until cool.
  5. Combine the ingredients and drizzle with remaining balsamic vinaigrette.
Balsamic Vinaigrette
  1. Whisk ingredients together in a bowl or combine in a mason jar and shake.