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Fall for Salads

Thanks to my friend Jenny who said it was one of her favorites I decided to give this recipe a try.

I don’t think I have eaten this many portobellos in this short of time ever! I guess I never realized how easy they were to make.

Walnut, avocado, pear salad with marinated portobello caps & red onion.

The portobello is marinated in a wonderful balsamic vinaigrette with the red onions and then grilled on the grill pan.

Not many ingredients - other than what is in the title you have mixed greens.

The balsamic vinaigrette is a recipe on it’s own.

So good - so easy.

What would you like to see me prepare and share?

I am enjoying trying new recipes!

Find this one on my blog (link in bio) and thanks again to the Oh She Glows cookbook!

Walnut, avocado & pear salad with marinated portobello caps & red onion


2 Large Portobello Mushrooms

½ red onion, thinly sliced

1 recipe Effortless Anytime Balsamic Vinaigrette (see below)

1 5 ounce box of mixed greens

2 ripe pears, peeled, cored, and chopped

1 avocado, pitted and chopped

⅓ cup walnuts, toasted

Serves 2

Prep Time 15-20 minutes

Cook Time 8-10 minutes

Gluten Free, soy free, refined sugar free, grain free


Gently rub the outside of the mushrooms with a damp towel to remove any debris. Remove the stems by twisting the stem until it pops off; discharge it or freeze for another use, such as a stir-fry. With a small spoon, scrape out and discard the black gills.

In a large bowl, combine the mushroom caps, onion and half of the balsamic vinaigrette and tossu until fully coated. Marinate the mushrooms and onion for 20-30 minutes, tossing every 5-10 minutes.

Heat a grill pan over medium-high heat. Place the mushroom caps and onion on the pan and grill for 3-5 minutes per side, until grill marks appear and the vegetables are tender. Reduce heat if necessary. Remove the pan from the heat and set aside until mushroom caps are cool enough to handle, then slice the mushroom caps into long strips.

For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts and grilled mushrooms and onions. Drizzle the salad with some of the remaining balsamic vinaigrette and enjoy!

MY TIPS: Since I am making this just for me I only cut up one pear. I also think I could have let the mushroom caps grill a bit longer. It was still very tasty.

Effortless anytime balsamic vinaigrette (I am always needing a vinaigrette recipe so happy to have this one now)


¼ cup apple cider vinegar

3 Tbsp flaxseed oil or EVOO

2 Tbsp balsamic vinegar

2 Tbsp unsweetened applesauce

1 Tbsp pure maple syrup

1 ½ Tsp Dijon mustard

1 clove garlic, minced

¼ Tsp fine-grain sea salt or to taste

Freshly ground black pepper


In a small bowl, whisk together all the ingredients or simply combine them in a jar, screw on a lid and shake. This dressing will keep in an airtight container in the fridge for at least 2 weeks.

Tip: Adjust to your taste - want less acidity decrease vinegar or increase the sweetener

My Tip - I use upcycled peanut butter jars for making dressing.

Happy Eating!

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