Ensalada Verde With Mushroom Recipe
Baby mixed greens, tomatoes, roasted peppers, pico de gallo, avocado, grilled portobello mushrooms & queso fresco tossed in our jalapeño lime vinaigrette or creamy poblano ranch dressing.
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Ingredients
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Salad Base
Dressings
Method
Preparing the Salad
Prepare the Portobello Mushrooms
Preheat a grill or grill pan over medium-high heat. Remove the stems from the portobello mushrooms and brush the caps with olive oil. Season with salt and pepper to taste. Grill the mushrooms for about 5-7 minutes on each side, or until tender and cooked through. Remove from heat and slice.
Assemble the Salad
In a large mixing bowl, combine the baby mixed greens, diced tomatoes, roasted red peppers, pico de gallo, diced avocado, and sliced grilled portobello mushrooms. Toss gently to combine.
Add Queso Fresco
Sprinkle the crumbled queso fresco over the top of the salad mixture.
Dressing the Salad
Choose Your Dressing
Drizzle the jalapeño lime vinaigrette or creamy poblano ranch dressing over the salad, according to your preference.
Toss and Serve
Gently toss the salad to ensure that all ingredients are well-coated with the dressing. Adjust seasoning with salt and pepper to taste. Serve immediately.
