This one is a hearty vegetarian dish; the mushrooms add meatiness but you could certainly add some protein if desired. Likewise, you can fiddle with the components. I liked the way the creamy avocado contrasted with the crunch of the nuts and bite of the red onion.
Paleo Roasted Mushroom Salad with Dijon Dressing
2 cups salad greens
1 avocado, diced
1/2 cup chopped red onion
small handful raw slivered almonds
1 cup blanched green beans
3 roasted portabello mushrooms (see below)
mushrooms:
2 tbs. apple cider vinegar
2 tbs. coconut aminos
2 minced garlic cloves
salt & pepper
dressing:
1 tbs. raw honey
2 tbs. dijon mustard
2 tbs. olive oil
1 tbs. apple cider vinegar
1 minced garlic clove (or garlic powder, to taste)
salt & pepper
Marinate the mushrooms in the vinegar, coconut aminos and garlic for 20 minutes. After marinating, place mushrooms and the marinade in a baking dish and cover with aluminum foil. Bake in a preheated 400F oven for 30 minutes.
Flip the mushrooms and bake uncovered for 10 minutes.
While mushrooms are baking, whisk dressing ingredients together in a small bowl.
Mix salad ingredients. Top with mushrooms and drizzle with dressing.
