Saturday, May 18, 2013

Paleo Roasted Mushroom Salad w Dijon Dressing

If you aren't big into salads, I apologize. I always get a bit obsessed with them this time of year, so I'm bound to be sharing quite a few.
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.

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