Grilled Avocado and Portobello Salad Recipe


  • 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


  1. Preheat grill on medium-high heat. Brush mushrooms, avocado, pepper, and onions all over with 3 tablespoons olive oil.
  2. 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 and season with salt. Cook an additional 5 to 8 minutes, until tender when pierced. Add serrano pepper and green onions during last few minutes of grilling and cook until slightly blistered.
  3. 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.
  4. In a small bowl, whisk together lemon juice, soy sauce, and remaining 3 tablespoons olive oil.
  5. Drizzle dressing over salad. Season with salt and pepper, to taste. Serve warm or at room temperature.
  6. Chef's Note:


Amount Per Serving (based on 4 servings)
Calories: 270
Fat: 26 g
Saturated Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 260 mg
Carbohydrates: 9 g
Fiber: 5 g
Sugar: 2 g
Protein: 3 g
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