Fiesta Salad


For those of you who follow my blog you are familiar with my mantra: a salad a day. Initially, I incorporated this idea into my diet to make sure I was getting enough greens, but now? I depend on it. Salads are one of my favorite foods in the whole world. Why, you ask? Because eating a salad feels GOOD! The key to a good salad however, is making sure its got the perfect balance of flavor. A good salad requires crunchy lettuce, a variety of vegetables, a healthy dose of fat and some bright colors! So today, I'm going to share with you one of my trending favorites, I call it: Fiesta Salad.

Serves 1

What You’ll Need:
+ 1-2 large portobello mushrooms, de-stemmed and cleaned
+ 1 tablespoon extra virgin olive oil
+ the juice of one lime
+ 1 teaspoon dried oregano
+ 1 teaspoon ground cumin
+ 1/2 teaspoon chili powder
+ 1/4 teaspoon sea salt
+ 1 orange bell pepper, cut into matchsticks
+ 1/4 red onion, cut into matchsticks
+ romaine lettuce
+ avocado
+ cilantro

+ First, chop off the stem of the portobello mushroom and use a spoon to scoop out the black gills on the inside of the cap. Once cleaned, wash the mushrooms thoroughly and pat to dry with a paper towel.
+ Next, place the olive oil, lime juice, oregano, cumin, chili powder and sea salt in a bowl and mix. Add the freshly dried portobello mushroom caps and let them marinate for 5-10 minutes.
+ Once marinated a bit, place the mushrooms in a large sauté pan along with any excess sauce. Add the sliced bell pepper and red onion and sauté on medium heat for 5 minutes or until most of the juice has evaporated and the vegetables are tender.
+ Remove the stir fry mix from the stove top and allow to cool to room temperature.
+ Once cooled, place the vegetables on a bed of romaine. Top with sliced avocado and cilantro to serve.

Inspired by Portobello 'Steak' Fajitas from the Oh She Glows Cookbook