Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
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.
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.
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!
For the salad
For the vinaigrette
|Amount Per Serving|
|Calories 354||From Fat 221|
|% Daily Value*|
|Total Fat 25g||37.8%|
|Saturated Fat 4g||17.7%|
|Trans Fat 0g|
|Total Carbohydrate 33g||11.1%|
|Dietry Fiber 11g||44.2%|
|Vitamin K2 0µg||0%|
|Vitamin A 8639.36IU||172.8%|
|Vitamin B-12 0.04µg||0.7%|
|Vitamin B-6 0.67mg||33.7%|
|Vitamin C 38.89mg||64.8%|
|Vitamin D 8.4IU||2.1%|
|Vitamin D2 0.25µg|
|Vitamin D3 0µg|
|Vitamin E 5.37mg||17.9%|
|Vitamin K1 472.76µg||590.9%|
|Folic Acid 0µg|
|Pantothenic acid 2.5mg||25%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.