Vegan Walnut, avo and pear salad with marinated Portobello caps and red onion

Name: Vegan Walnut, avo and pear salad with marinated Portobello caps and red onion
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: European
Ingredients: 2 large portobello mushrooms; 1/2 red onion thinly sliced; Balsamic vinaigrette 1-2 TBSP; 1 Bag mixed greens 142g; 2 ripe pears, peeled, cored, and chopped; 1 avocado; 1/3 cup walnuts, toasted

4 steps

Prep:20minCook:10min

This recipe is from the oh she glows cook book by Angela Liddon

Updated at: Sun, 11 Feb 2024 11:46:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories353.8 kcal (18%)

Total Fat23.3 g (33%)

Carbs34.9 g (13%)

Sugars17.7 g (20%)

Protein8.2 g (16%)

Sodium244.5 mg (12%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2portobello mushrooms

large

0.5red onion

thinly sliced

1 TBSPBalsamic vinaigrette

142gmixed greens

2pears

ripe, peeled, cored, and chopped

1avocado

⅓ cupwalnuts toasted

Instructions

Step 1

1. Gently rub outside mushrooms to remove debris. Remove stems by twisting them until they pop off. Scrape out the black mushrolm gills with a spoon.

Step 2

2. In a large bowl, combine the mushroom caps onion and half of the balsamic vinaigrette and toss until fully coated. Marinate the mushrooms and onion for 20-30 minutes, tossing every 5-10 minutes.

Step 3

Heat a grill pan over medium-high heat. Place mushrooms caps and onion on the pan and grill for 3 to 5 minutes per side, until grill marks appear on the and they are tender. Reduce heat if necessary. Remove the pan from the heat and set aside until the mushrooms caps have cooled off. The slice the mushroom caps into long strips

Step 4

For each salad, place a few handfuls of mixed greens in a large bowl and top with half chopped pear, avocado, walnuts and grilled mushrooms and onion. Drizzle the salad with the remaining vinaigrette and enjoy!