Grilled Vegetable Summer Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grilled vegetable salad featuring marinated portobello mushrooms that give a satisfying meaty texture, tossed with tomatoes, asparagus, avocado, and fresh mozzarella. Hearty enough to please both vegetarians and meat-eaters.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 portobello mushroom caps (sliced in 1/2-inch strips)
- 3 roma tomatoes (sliced in half lengthwise)
- 1 bunch asparagus (thick ends trimmed)
- 2 avocados (sliced in half lengthwise)
- 1/2 red onion
- 14 ounces romaine lettuce (finely chopped)
- 8 ounces vegan mozzarella, sliced (I like Miyokos (optional))
- 1 handful fresh basil leaves (for garnish)
- 1/4 cup balsamic vinegar
- 2 tablespoons high heat oil (plus more for cooking)
- 2 tablespoons tamari
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt & pepper
- 1 teaspoon dried oregano
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 840mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1394mg
- Calcium
- 87mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 840MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.