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The Oh She Glows Cookbook: Walnut, Avocado & Pear Salad

The Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion (Page 103, “The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out”) is a nice, hearty salad, but has too many components and there’s a bit of disconnect between the marinated portobello and the rest of the salad. I love the Effortless Anytime Balsamic Vinaigrette, but don’t think the marinated portobello (it was marinated in Effortless Anytime Balsamic Vinaigrette, too) enhanced this dish. To keep flavors cleaner, I would prefer some nicely salted and seared trumpet or oyster mushrooms. One ripe pear (Bosc) was big enough for the recipe so two wasn’t necessary.

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Walnut, Avocado & Pear Salad

Gluten-free, soy-free, refined sugar-free, grain-free

The Oh She Glows Cookbook: Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2 servings

Ingredients

2 large portobello mushrooms
½ red onion, thinly sliced
1 recipe "Effortless Anytime Balsamic Vinaigrette" (see recipe)
1 (5-ounce/142-g) box mixed greens
2 ripe pears, peeled, cored and chopped
1 avocado, pitted and chopped
⅓ cup (75 mL) walnuts, toasted

Method

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 stir-fry. With a small spoon, scrape out and discard the black gills.

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 to 30 minutes, tossing every 5 to 10 minutes.

Heat a grill pan over medium-high heat. Place the mushroom caps and onion on the pan and grill for 3 to 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.

For each salad, 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!

Notes

The "Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion" recipe (page 103, Salads) is from The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon. Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.


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