walnut, avocado & pear salad//balsamic vinaigrette

This Oh She Glows gem makes a delicious filling and refreshing lunch salad for two!

walnut, avocado & pear salad with marinated portobello caps & red onion

2 large portobello/flathead mushrooms

1/2 red onion, thinly sliced

140g mixed greens

2 ripe pears, peeled, cored, and chopped

1 avocado, pitted and chopped

1/3 cup walnuts, toasted

balsamic vinaigrette

1/4 cup apple cider vinegar

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

2 tbsp unsweetened apple sauce

1 tbsp pure maple syrup/rice malt syrup

1 1/2 tsp dijon mustard

1 clove garlic, minced

1/4 tsp sea salt

ground pepper

Whisk together ingredients or combine in a jar, screw on the lid, and shake. This dressing will keep in an airtight container in the fridge for at least 2 weeks.

1. Gently rub the outside of the mushrooms with a damp towel to remove any debris. Remove the stems by twisting the stem until it pops off; discard it or freeze for another use, such as a stirfry. With a small spoon, scrape out and discard the black gills.

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.

3. Heat a grill pan or skillet over medium-high heat. Place the mushroom caps and onion on the pan and grill for 3-5 minutes per side, until grill marks appear and the vegetables are tender. Reduce the heat if necessary. Remove the pan from the heat and set aside until the mushroom caps are cool enough to handle, then slice the mushroom caps into long strips.

4. For each salad (serves 2), place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion. Drizzle the salad with some of the remaining balsamic vinaigrette and enjoy!

#recipes #salads #vegan #glutenfree #lactosefree