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Balsamic Portobello Salad with Pear, Edamame, Walnuts & Avocado .

  • 2
    avocados
  • 2 cups
    edamame
  • 2 cloves
    garlic
  • ¼ cup
    nutritional yeast flakes
  • 2
    pears
  • 4 caps
    portobello mushrooms
  • 1 medium
    red onion
  • 2 (5 oz) pkgs
    spring mix (mixed greens)
  • 1 cup
    walnuts
  •  
    apple cider vinegar
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    4 caps portobello mushrooms
    2 pears
    2 (5 oz) pkgs spring mix (mixed greens)
    2 avocados
  • 2
    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.
    2 cups edamame
  • 3
    Peel and mince garlic.
    2 cloves garlic
  • 4
    In a large salad bowl, whisk together garlic, nutritional yeast, oil, vinegar, maple syrup, Dijon, salt, and pepper.
    ¼ cup nutritional yeast flakes
    ¼ cup extra virgin olive oil
    ⅓ cup apple cider vinegar
    3 tbsp balsamic vinegar
    2 tsp pure maple syrup
    2 tsp Dijon mustard
    ¼ tsp salt
    ⅛ tsp black pepper
  • 5
    Remove the mushroom stems and carefully scrape out the gills. Transfer to the salad bowl and toss to coat.
  • 6
    Preheat a large grill pan or regular skillet over medium-high heat.
  • 7
    Peel and slice the onion into rings; add to the bowl with the mushrooms and toss to coat.
    1 medium red onion
  • 8
    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. Remove from heat and transfer mushrooms to a cutting board to cool slightly.
  • 9
    Meanwhile, core and chop the pears; add to the salad bowl.
  • 10
    Add mixed greens, edamame, and walnuts to the salad bowl.
    1 cup walnuts
  • 11
    Halve and pit the avocados; slice crosswise and lengthwise while still in the skin and scoop out into the salad bowl.
  • 12
    Add onions to the salad and toss. Slice mushrooms into long strips.
  • 13
    To serve, divide the salad between plates and top with sliced mushrooms. Enjoy!