Grilled Avocado and Portobello Salad Recipe
Grilled Avocado and Portobello Salad
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.
- 3 large portobello mushrooms
- 1 avocado, ripe but not really soft
- 1/3 cup Metropolitan Market Extra Virgin Olive Oil, divided
- 1 serrano pepper
- 2 scallions, white and light green part thinly sliced
- 1 Tbsp tamari (or soy sauce)
- 2 Tbsp freshly squeezed lemon juice (from 1 lemon)
- Salt and pepper
- Preheat grill and prepare vegetables. Remove stems from portobellos and brush with olive oil on both sides. With skin on, cut avocado into 8 wedges lengthwise. Carefully remove skin and brush with olive oil on both sides.
- Place mushrooms (stem-side down) and avocado on grill. Flip avocado slices after 3-5 minutes to get grill marks on both sides. Cook mushrooms for 5 minutes; flip and season with salt. Cook for an additional 5-8 minutes, until tender when pierced. If you don't have enough room on your grill to evenly space the mushrooms and avocado, grill them separately.
- Add serrano pepper and scallions for the last few minutes of grilling, and cook until slightly blistered.
- After grilling, cut mushrooms into quarters. Cut serrano and scallions into 1/4-inch slices.
- Mix half the serrano pepper (or more to your liking), scallions, tamari, and lemon juice.
- Place the portobellos and avocado on a platter. Top with serrano dressing and drizzle with the remaining 3 Tbsp of olive oil. Season with salt and pepper. Serve warm or at room temperature.