Grilled portobello mushroom salad
A satisfying, heart-healthy salad with added flair and depth from grilled mushrooms.
Salad’s my go-to lunch when planning food to take to work, but I have to admit sometimes it gets a little boring. That’s when I start playing around with different combinations, trying to keep things exciting enough that I don’t go back to mac ‘n’ cheese or other carb-heavy lunches that lead to droopy eyes and an irresistible urge to nap at my desk.
Mushrooms are sorta the vegan’s steak – so think of this as a super heart healthy faux steak salad, minus the high cost (in more ways than one). As with all salads, you can throw at this one anything you’ve got in the crisper, pantry and even the fruit bowl. Sliced avocado, tomatoes and peppers would all liven it up if you’ve got the time. But even keeping it simple with just four veggies, this salad’s a winner!
- 2 pounds baby bella mushrooms, stems removed
- Olive oil
- 1 teaspoon garlic salt
- 6 cups mixed greens or torn Romaine
- 1 cup shredded carrots*
- 1/2 cup sliced scallions
- 1 cup mayonnaise
- 1/4 cup coconut milk
- squirt Dijon mustard (approx. 1-2 tablespoons
- squirt maple syrup (approx. 1-2 tablespoons)
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Preheat grill. Wash and dry mushrooms, and slice. Toss with olive oil and garlic salt.
Grill 3-5 minutes or until grill marks appear and mushrooms have shriveled slightly. If using a small grill, prepare them in batches to avoid overcrowding the grill.
Whisk together dressing ingredients.
Layer greens, carrots, scallions and mushrooms on each plate. Drizzle with dressing. Serve immediately.
*I used gorgeous rainbow carrot shreds I found at my local farmers’ market. But of course, plain old beautiful orange will do just fine if you can’t find the rainbows!
Related Topics: Salads