Portobello, Pear, and Avocado Salad (V, GF) | Busy Girl Healthy World
Pears are officially in season! I feel like pears are such an underrated fruit, but I really love them. Because they are rather mild and subtly sweet, they work really nicely in both sweet and savory dishes alike. Mix them in to oatmeal or yogurt for a healthy breakfast, add them to a salad for a delicious lunch or dinner, and poach or bake them for a satisfying dessert. This particular recipe is for a Portobello, Pear, and Avocado Salad. The recipe is from the Oh She Glows cookbook, which I have mentioned a bunch of times already because I absolutely adore it and use it all the time. The combination of the savory balsamic portobellos and red onions, creamy avocado, and sweet pear is to die for. I made the portobellos and red onions stovetop, but the original recipe calls for grilling. I have made it both ways and both are great; however as the weather is cooling down I know people will be grilling less. It also calls for walnuts, which I didn’t have so I left them out. You could add them in if you’d like. This recipe is vegan, but if you are not vegan and you would like to add a cheese- goat cheese or gorgonzola would be really good here! I hope you all enjoy this salad- it’s one of my Fall favorites!

Note: Fat content may look a little high for a salad, but ALL of the fat in this recipe comes from heart-healthy avocado and olive oil.

Portobello, Pear, and Avocado Salad (V, GF) | Busy Girl Healthy World
Portobello, Pear, and Avocado Salad (V, GF) | Busy Girl Healthy World

Active Time: 30 minutes Total Time: 30 minutes
Serves: 3

For the Salad:

2 large portobello mushrooms, sliced
½ red onion, thinly sliced
1 recipe Balsamic Vinaigrette (recipe follows)
1 box mixed greens
2 ripe pears, peeled, cored, and chopped
1 avocado, pitted and chopped
optional: toasted walnuts, goat cheese and/or gorgonzola cheese

For the Balsamic Vinaigrette:
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon agave or honey
salt and pepper, to taste

Gently rub the outside of the mushrooms with a damp towel to remove any debris. Remove the stems by twisting the stem until it pops off; discard it or freeze for another use, such as a stir-fry. With a small spoon, scrape out and discard the black gills.
In a large bowl, combine the mushroom slices, onion, and half of the balsamic vinaigrette and toss until fully coated. Marinate the mushrooms and onion for 10 minutes, tossing after 5 minutes.
Heat a nonstick pan over medium heat and add the onions, mushrooms, and marinade. Cook until vegetables are softened and marinade is thickened, about 5 minutes.
For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, and cooked mushrooms and onion. Drizzle the salad with some of the remaining balsamic vinaigrette and enjoy!

Portobello, Pear, and Avocado Salad (V, GF) | Busy Girl Healthy World
Nutrition Information per serving (with Balsamic Vinaigrette):
Calories: 341 Fat: 22g Carbs: 35g Protein: 5g Sodium: 162mg Sugar: 19g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Written by Christina

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