PORTOBELLO FAJITA SALAD

SERVES

FOR THE AVOCADO DRESSING

1/2 cup (120 g) mashed avocado

3/4 cup (175 ml) water

1/4 cup (60 ml) lime juice

2 tbsp. (30 ml) olive oil

2 tsp. (10 ml) agave nectar

1 clove garlic, peeled

1/4 tsp. salt

1/2 cup (10 g) fresh cilantro

FOR THE FAJITA SALAD

1 1/2 tbsp. (25 ml) sunflower oil

1 cup (120 g) slivered red onion

1 sliced poblano pepper

1 cup (100 g) sliced bell pepper (mixed colours)

2 tbsp. (15 g) sliced jalapeño

8 oz. (225 g) sliced portobello mushrooms

1/2 tsp. salt

1/8 tsp. black pepper

8 oz. (225 g) romaine lettuce, chopped

1 can (15 oz., or 425 g) black beans, drained and rinsed

1/4 cup (10 g) dried sweet corn (optional)

NUTRITIONAL VALUES

Calories: 612kcal
Fat: 20g (3.2g S.Fat)
Carbs: 87.6g
Protein: 27.1g
Sugar: 11.3g
Sodium: 165m

METHOD

TO MAKE THE DRESSING
In a blender, combine the avocado, water, lime juice, olive oil, agave nectar, garlic, and salt. Purée the mixture until it is completely smooth. Pulse in the cilantro until the leaves are broken up into smaller pieces. Refrigerate the dressing after transferring it to a squeeze bottle or jar.

TO MAKE THE FAJITA SALAD
Warm the oil in a large pan over medium-high heat. When the pan is hot, add the red onions, poblano pepper, bell peppers, and jalapeno.

Cook for 5–7 minutes, browning the pepper mixture on both sides and stirring occasionally. Add the mushrooms to the pan when the onions are nearly translucent. Continue to sauté for 5 minutes, or until the mushrooms have shrunk and become browned around the edges. Season with salt and pepper to taste.

Divide the lettuce among four plates, then top with the black beans and fajita vegetables. Dressing can be drizzled over the salad or served on the side. Serve with the optional dried sweet corn garnish.

RECIPE NOTES

You can prepare this salad ahead of time, with the dressing on the side, and chill the fajita vegetables, which taste great cold.