Name: Balsamic Portobello Salad with Pear, Edamame, Walnuts & Avocado
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 3 cups edamame; 3 cloves garlic; 0.375 cup nutritional yeast flakes; 3 pears; 6 caps portobello mushrooms; 1 ½ medium red onions; 3 (142 g) pkg spring mix (mixed greens); 1 ½ cups walnuts; apple cider vinegar; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; salt

Balsamic Portobello Salad with Pear, Edamame, Walnuts & Avocado Balsamic Portobello Salad with Pear, Edamame, Walnuts & Avocado — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

3 cups edamame

3 cloves garlic

0.375 cup nutritional yeast flakes

3 pears

6 caps portobello mushrooms

1 ½ medium red onions

3 (142 g) pkg spring mix (mixed greens)

1 ½ cups walnuts

apple cider vinegar

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Place frozen edamame in a medium bowl, cover with hot water (from the tap), and let sit 5 minutes. Drain in a colander; set aside to drain further.

Peel and mince garlic.

In a large salad bowl, whisk together garlic, nutritional yeast, vinegar, oil, maple syrup, Dijon, salt, and pepper.

Remove the mushroom stems and carefully scrape out the gills. Transfer to the salad bowl and toss to coat.

Preheat a large grill pan or regular skillet over medium-high heat.

Peel and slice the onion into rings; add to the bowl with the mushrooms and toss to coat.

Using tongs, transfer the mushrooms and onions to the grill pan, leaving the excess marinade in the bowl. Cook until vegetables are tender, 3-5 minutes per side. Work in batches if necessary. Remove from heat and transfer mushrooms to a cutting board to cool slightly.

Meanwhile, core and chop the pears; add to the salad bowl.

Add mixed greens, edamame, and walnuts to the salad bowl.

Halve and pit the avocados; slice crosswise and lengthwise while still in the skin and scoop out into the salad bowl.

Add onions to the salad and toss. Slice mushrooms into long strips.

To serve, divide the salad between plates and top with sliced mushrooms. Enjoy!

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