Grilled Portobello Salad with Fennel and Green Apple

This salad is so light and refreshing!  Soft butter lettuce, crunchy fennel and slightly tart green apple topped with a very ‘meaty’ tasting grilled portobello mushroom. Very simple to assemble, and full of fresh, healthy, whole ingredients – and all organic!  Makes enough for two – I also served this salad with some new potatoes done the same way as in the Salade Nicoise.

Ingredients:

1 head butter lettuce

1 small fennel bulb, thinly sliced

1 green apple, cored and thinly sliced

1/2-1 cup whole walnuts, lightly toasted on your stovetop

zest of 1 lemon

1/4 cup fresh chopped fresh chives

2 portobello mushrooms, lightly drizzled in olive oil and Bragg’s, grilled and sliced

Dressing:

2 1/2 tablespoons Vegan EFA antioxidant oil blend (This oil has such a delicious flavour and is great for optimal vegan health)

juice of one lemon

1 teaspoon apple cider vinegar

1/2 teaspoon agave nectar

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh chives

pinch of salt and pepper

Method:

Tear the butter lettuce leaves in a large bowl.  Add fennel, green apple, lemon zest and toasted walnuts, once they’ve cooled down a bit.  Whisk together salad dressing ingredients and and pour over entire salad.  Dish out two generous portions of salad with a slice portobello mushroom each on the side.

Enjoy!

~The Vegan Project

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