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Portobello Salad with Avocado

Portobello Salad with Avocado

You know those times when you can't really commit to a full meal. However, you still feel a little something in your belly. Well, I sure do! And that's exactly how this delicious Portobello Salad with Avocado came about. 

For most of my life, I ate massive meals for lunch. I thought I needed a whole lot of food in my belly to fuel my body. This would give me enough energy for the rest of the day, right? I was so wrong! I didn't realise that I was doing the complete opposite. 

My meals were so heavy that most of my energy was used to digest all that food. So, I would be super lethargic and would really struggle to get through the day. It felt like I wansn’t able to catch up to myself. 

At some point, I learned how all this works. So nowadays, I much rather have a light meal for lunch than a heavy hearty one. However, I still pay attention to what goes in that light meal. I make sure I (and everyone joining me here at vegan.io) get all the nutrients needed to have a healthy body and a clear mind. 

Portobello Salad with avocado ingredients

I threw in a few different ingredients to make this portobello salad healthy and super yummy. You might be surprised by the combination, however, I promise it is delicious! And as I usually do, I kept it really simple. This way it's easy for you to find everything in a market nearby.

First of all, I washed a few handfuls of mixed greens for the base. It can be different types of lettuce, rocket, spinach. Whatever you have handy, will work just fine. I added a cup of dark grapes. And we also need an avocado cut in cubes or slices. 

Of course, we cannot have a portobello salad without portobello. I love using this particular type of mushrooms because they have a rich earthy flavour. And they have that characteristic meaty texture. Which makes any dish a lot more substantial and a bit more filling than just some tossed greens. 

chopped shallot

And to bring it all together, I made a vinaigrette. It has balsamic vinegar, extra virgin olive oil, black pepper, Dijon mustard, and sea salt. You can make a big batch of this and keep it in the fridge for a few days. It goes amazing with a lot of different salads or you can even just drizzle it on some steamed veggies for an extra kick of flavour.

I love having this salad for lunch or a really light dinner. However, you can also make it a side dish for a bigger meal. If you go to our meal planning app, this salad will be added to your meal when you chose to have an appetizer. How good is that?

Also, if you are out to impress someone or having dinner with a bunch of people, this recipe is great. With just a few ingredients and with very little time you will have the most delicious vegan side salad ever! 

Portobello Salad with avocado single

Ingredients
6
Prep time
5 minutes
Total time
Category: Appetizer
Serves: 2
Allergens: Avocado

Ingredients

For the salad

  • 1 avocado (diced)
  • 151 g dark grapes (washed and cut in half)
  • 180 g mixed greens (washed and dried)
  • 1 tsp olive oil
  • 2 pieces portabello mushroom (clean and remove stem)
  • 1 medium shallot (thinly sliced)

For the vinaigrette

  • 1½ tbsps balsamic vinegar
  • ¼ tsp black pepper (ground)
  • ½ tsp dijon mustard
  • 1 tablespoon extra virgin olive oil
  • ½ tsp sea salt

Directions

  1. Heat up the olive oil for the salad and fry the portobella mushroom slices together with the shallot from all sides until golden brown for about 5 minutes.
  2. Combine the ingredients for the vinaigrette and set aside while you prepare the other ingredients.
  3. Combine the salad ingredients with the vinaigrette just before serving, enjoy!

Notes


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