- Portobello mushrooms: not only are these mushrooms really hearty, versatile, and love to soak up flavor they’re also nutritious. In particular, portobello mushrooms have selenium, copper, potassium, phosphorus, and an array of B vitamins. These mushrooms also contain CLA (Conjugated Linoleic Acid, a fatty acid) which is normally found in high amounts in animal proteins, CLA has been shown to help reduce inflammation, may help reduce fat mass and increase lean mass (more studies are needed). Selenium is also a nutrient to note in these mushrooms, we know selenium plays an important role in thyroid health, immunity, and acts as a notable antioxidant. The easiest way to get in selenium is to eat 1 brazil nut a day!
- FIber: the entire recipe is fiber-rich from all the vegetables and even more so if you add in avocado. Portobello mushrooms alone have about 3g of fiber per 1 cup sliced (and about 5g of protein!). This salad can easily add up to 10g of fiber from the vegetables, mushrooms, avocado, and additional goodies you add on top which leaves you feeling satisfied.
- Optimizer Option: easily make this salad a meal by adding in a protein of your choice (some ideas: cooked lentils, tofu, tempeh, chicken, salmon, fish, etc.), extra avocado 0r healthy fats (some ideas: pistachios, pine nuts, almonds, KiteHill cheese which is my favorite non-dairy cheese out there!), and another option add roasted sweet potato chunks, cooked quinoa, etc. Or serve with a side of soup (maybe the Chilled Borscht )
- 4 portobello mushroom caps, sliced about 1/4 inch thick
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons (gluten-free) tamari
- 1 tablespoon pure maple syrup
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- Sea salt to taste
- Garnishes for salad: sliced tomato, sliced radishes, pea shoots or sprouts
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons raw apple cider vinegar
- 2 tablespoons chopped fresh flat leaf parsley
- 1 teaspoon dijon mustard
- Sea salt and black pepper to taste
- In a large glass container, add sliced mushrooms with the vinegar, oil, tamari, maple syrup, garlic, thyme, rosemary, and a pinch of salt. Whisk to combine, place the lid on tightly, and store in the fridge for 2 hours or overnight. Give them a shake so the marinade absorbs in all the mushroom slices. The mushrooms may be stored in an airtight container in the refrigerator for up to 5 days.
- For the dressing: in a mason jar, add all dressing ingredients, put the lid on tightly and shake. Pour over the salad upon serving and save leftover in the jar in the refrigerator.
- To assemble the salad: in a bowl or plate, add butter leaf lettuce, followed by the optional salad toppings and the portobello mushroom strips as pictured.