Portobello Mushroom Salad

This juicy vegan portobello mushroom salad will hit all of the craving, plant based and full of juicy tomatoes, walnuts and rocket.

What you need to make portobello mushroom salad

• portobello mushrooms
• mixed greens/rocket
• avocado
• cherry tomatoes
• walnuts

Marinade

• balsamic vinegar
• soy sauce

Dressing

• garlic clove
• lemon
• Dijon mustard
• red wine vinegar
• olive oil

How to make portobello mushroom salad

Mix together the marinade ingredients and pour over the mushrooms. Marinade in the fridge overnight, or for at least a couple of hours.

Prepare the salad leaves on your plates and top with the chopped tomatoes, avocado, and some crumbled walnuts.

Whisk the dressing ingredients together in a small bowl.

Once marinated, heat some oil in a pan and fry the mushrooms (with any remaining marinade) until softened on both sides.

Slice the mushrooms length-ways and add to the salad (pouring over any remaining marinade if you like).

Finish by drizzling over the dressing and tuck in!

You can use other nuts besides walnuts if you prefer – mixed seeds would also work well.

Enjoy these mushrooms as a juicy side to any meal as a meat alternative!

More salad recipes

• Broccoli and Apple Salad
• Tabbouleh Salad
• Roasted Vegetable Quinoa Salad
• Simple Sweet Potato Salad

Portobello Mushroom Salad

This juicy portobello mushroom salad will hit all of the cravings.

Print Recipe

Prep Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 2

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Ingredients

• 4 portobello mushrooms
• 1 bag mixed greens/rocket
• lemon (just a squeeze )
• 1 avocado (roughly chopped with lemon juice squeezed over )
• cherry tomatoes (a handful)
• walnuts (a handful)

Marinade

• 2 tbsp balsamic vinegar
• 2 tbsp soy sauce
• salt and pepper

Dressing

• 1 garlic clove (minced)
• lemon (juice of)
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• salt and pepper

Instructions 

• Mix together the marinade ingredients and pour over the mushrooms. Marinade in the fridge overnight, or for at least a couple of hours.
• Prepare the salad leaves on your plates and top with the chopped tomatoes, avocado, and some crumbled walnuts.
• Whisk the dressing ingredients together in a small bowl.
• Once marinated, heat some oil in a pan and fry the mushrooms (with any remaining marinade) until softened on both sides.
• Slice the mushrooms length-ways and add to the salad (pouring over any remaining marinade if you like).
• Finish by drizzling over the dressing and tuck in!

Video

Notes

• You can use other nuts besides walnuts if you prefer – mixed seeds would also work well.
• Enjoy these mushrooms as a juicy side to any meal as a meat alternative!

Nutrition

Calories: 496kcalCarbohydrates: 30gProtein: 13gFat: 40gSaturated Fat: 5gTrans Fat: 1gSodium: 1184mgPotassium: 1651mgFiber: 12gSugar: 11gVitamin A: 2119IUVitamin C: 42mgCalcium: 184mgIron: 4mg

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