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Portobello Salad

Serves 4 as a main or 8 as a side



  • 55g (1/4 cup) mustard
  • 3 tbsp grapeseed oil
  • 60ml (1/4 cup) red wine vinegar
  • 2 tbsp pure maple syrup


  • 320g (8 cups) mixed greens
    (whatever you like—we prefer
    crunchy things like radicchio and
    romaine; throw in some arugula
    scraps for good measure)
  • 1 avocado, peeled, halved, pitted,
    and sliced thinly
  • 1 small red onion, sliced into very
    thin halfmoons
  • 1 x 400g tin (15oz) tin chickpeas,
    drained and rinsed
  • 2 roasted portobello mushrooms


  1. Prepare the Dressing: Whisk all the dressing ingredients together in a small bowl. Done.
  2. Prepare the Salad: Throw together all the salad ingredients, except the portobellos, in a large mixing bowl. Pour on the dressing and use tongs to toss.
  3. When ready to serve, place the dressed greens on a plate and add the sliced, warm portobellos. That’s all there is to it!

Per 100g
Calories: 126, Carbohydrates: 9.6g, Sugars: 2.2g, Fat: 7.4g, Saturates: 1.2g, Protein: 3.0g, Salt: 0.67g

Excerpted from: Veganomicon: The Ultimate Vegan Cookbook, 10th Anniversary Edition by Isa Chandra Moskowitz and Terry Hope Romero. Copyright ©2017.

Febuary 2018 (Issue 35) Vegan Life Magazine

1 Comment

  1. Portobello Salad – Whole Vegan Therapist on August 9, 2018 at 1:55 pm

    […] post Portobello Salad appeared first on Vegan Life […]

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