Balsamic Portobello Salad with Pear, Edamame, Walnuts & Avocado

Hearty salad with marinated, grilled portobellos and red onion, plus pear, edamame, walnuts, and avocado tossed with a tangy balsamic-maple Dijon dressing.

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Step 1

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

Step 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.

Step 3

Peel and mince garlic.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 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.

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

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