Grilled Avocado and Portobello Salad
Serves 4
Here's a fun, new grilled side dish to add to your summer repertoire—it's great with a tender, juicy grilled steak. The richness of the avocado and portobellos is balanced with a dressing inspired by Mexican chiles toreados, a sauce made with blistered Serrano peppers marinated in soy sauce and lime juice.
Ingredients
- 3 large portobello mushrooms, stems removed and discarded
- 1 avocado (ripe, but not really soft), peeled and cut into 8 wedges
- 6 tablespoons extra virgin olive oil (divided use)
- 1 serrano pepper
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt, to taste
- Pepper, to taste
Directions
- Preheat grill on medium-high heat. Brush mushrooms, avocado, pepper, and onions all over with 3 tablespoons olive oil.
- Place avocado and mushrooms (gills-side down) on grill. Grill avocado slices 3 to 5 minutes per side, until dark grill marks appear. Cook mushrooms 5 to 7 minutes. Flip them and season with salt. Continue cooking another 5 to 8 minutes, until tender when pierced. Add serrano pepper and green onions during the last few minutes of grilling, and cook until slightly blistered.
- Cut mushrooms into quarters. Thinly slice pepper and onions. Arrange mushrooms and avocado on platter. Top with green onions and as much of the serrano pepper as desired.
- In a small bowl, whisk together lemon juice, soy sauce, and remaining 3 tablespoons of olive oil.
- Drizzle dressing over salad. Season with salt and pepper to taste. Serve warm or at room temperature.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 270
- Fat: 26.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 260.0 mg
- Carbohydrates: 9.0 g
- Fiber: 5.0 g
- Added Sugars: 0 g
- Sugar: 2.0 g
- Protein: 3.0 g