Grilled mushroom and asparagus salad with strawberry vinaigrette
Refreshing and full of colors, flavors, and roasted aromas, this salad is a gastronomic experience in itself. It is a simple way to upgrade a salad into a delicious dish that tastes fantastic and looks impressive.
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
Ingredients
For the salad
-
100 gmixed salad greens
-
60 gfresh strawberries
-
150 gking oyster mushrooms
-
120 ggreen asparagus
For the vinaigrette
-
60 gfresh strawberries
-
1lime juiced
-
2 tbspolive oil
-
2 tspagave nectar
-
1 tbspfresh basil leaves
-
¼ tspsalt or more to taste
Instructions
For the salad
-
Wash the salad greens and strawberries and let them drain.
-
Cut the mushrooms into thick slices and grill for 2-3 minutes, until tender.
-
Cut and discard the bottoms of the asparagus and grill them for 3-4 minutes, until slightly tender but still crispy.
For the vinaigrette
-
In the meantime, clean the strawberries and put them in a blender, together with all the other ingredients. Blend for a few seconds to make a thick pink dressing with a creamy consistency. Salt according to taste.
-
Put the salad greens in a bowl and add the grilled asparagus and mushrooms.
-
Drizzle with the strawberry vinaigrette and top with whole or sliced strawberries.
-
Toss well and serve.
Notes
Instead of king oyster mushrooms, you can use regular oyster mushrooms or portobello mushrooms, which can be grilled whole and sliced afterwards.
Author information
Theofano Vetouli
Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.
