This juicy portobello mushroom salad will hit all of the cravings.

prep time Overnight/2 hours total time 15 minutes serves 2


  • 4 portobello mushrooms

  • Bag of mixed greens/rocket

  • 1 avocado

  • Handful of cherry tomatoes

  • Handful of walnuts


  • 2 tbsp balsamic vinegar

  • 2 tbsp soy sauce

  • Salt and pepper


  • 1 garlic clove, minced

  • Juice of a lemon

  • 1 tbsp Dijon mustard

  • 2 tbsp red wine vinegar

  • 2 tbsp olive oil

  • Salt and pepper



  1. Mix together the marinade ingredients and pour over the mushrooms. Marinade in the fridge overnight, or for at least a couple of hours.

  2. Prepare the salad leaves on your plates and top with the chopped tomatoes, avocado, and some crumbled walnuts.

  3. Whisk the dressing ingredients together in a small bowl.

  4. Once marinated, heat some oil in a pan and fry the mushrooms (with any remaining marinade) until softened on both sides.

  5. Slice the mushrooms length-ways and add to the salad (pouring over any remaining marinade if you like).

  6. Finish by drizzling over the dressing and tuck in!


  • You can other nuts besides walnuts if you prefer - mixed seeds would also work well.

  • Enjoy these mushrooms as a juicy side to any meal as a meat alternative!