Grilled mushroom and asparagus salad with strawberry vinaigrette

Name: Grilled mushroom and asparagus salad with strawberry vinaigrette
Prep time: 10 min
Cook time: 10 min
Ingredients: 100 g mixed salad greens; 60 g fresh strawberries; 150 g king oyster mushrooms; 120 g green asparagus; 60 g fresh strawberries; 1 lime (juiced); 2 tbsp olive oil; 2 tsp agave nectar; 1 tbsp fresh basil leaves; ¼ tsp salt (or more to taste)

Refreshing and full of colours, flavours, 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

Servings: 4

For the salad

100 g

mixed salad greens
60 g

fresh strawberries
150 g

king oyster mushrooms
120 g

green asparagus

For the vinaigrette

60 g

fresh strawberries
1

lime juiced
2 tbsp

olive oil
2 tsp

agave nectar
1 tbsp

fresh basil leaves
¼ tsp

salt or more to taste

Instructions

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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.

Protein content:

Salad Components:

King Oyster Mushrooms (150g): ~4.5g protein
Green Asparagus (120g): ~2.9g protein
Mixed Salad Greens (100g): ~2g protein
Fresh Strawberries (60g): ~0.5g protein

Vinaigrette Components:

Fresh Strawberries (60g):0.5g protein
Fresh Basil Leaves (1 tbsp):0.1g protein

Combined Total:

4.5g (mushrooms) + 2.9g (asparagus) + 2g (salad greens) + 0.5g (salad strawberries) + 0.5g (vinaigrette strawberries) + 0.1g (basil) = 10.5g

Per Serving (4 servings): ~2.6g

About the author

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.