My husband and I had this salad for lunch at a restaurant on vacation. I ordered it, substituting mushrooms for the steak and avocado for the cheese. The restaurant was happy to make it, and it was delicious! (My husband was lucky enough to copy my order!)
We were home 1 day before I recreated it. Literally got home on Saturday and went grocery shopping Sunday to get all the ingredients for Sunday night dinner. Yum.
Ingredients (for 2 dinner-size salads):
- 1 cob of corn, grilled, corn cut from cob
- 2 Balsamic Portobello mushrooms, grilled and sliced
- 1 avocado, diced
- 1 red pepper, diced
- 1 tomato, diced
- 1 cup cooked black beans
- Spring Mix (or other leafy greens)
- Cilantro, optional
- Extra Balsamic Vinaigrette (balsamic vinegar, olive oil, sea salt)
Balsamic Vinaigrette/marinade is very simple and doesn’t take precise measurements. You can add minced garlic, rosemary, thyme or any other herb you like.
Add 1/4 cup balsamic vinegar to a bowl.
Add 1/2 tsp or so sea salt.
Slowly drizzle in 1/4 cup olive oil while whisking until you have a thick, creamy dressing. Add more vinegar or oil until you have the desired consistency and amount.
Drizzle dressing on Portobello mushrooms (cleaned and stems removed).
Let them marinate for at least 15 minutes.
Grill on each side for 5-7 minutes.
Arrange spring mix, raw vegetables, black beans, corn, avocado and sliced mushrooms on plates. Top with cilantro and drizzle with remaining balsamic vinaigrette.