Vegan Yack Attack On the Go: Portobello Fajita Salad (p. 122)
This recipe for a delicious Portobello Fajita Salad is from the new Vegan Yack Attack On the Go cookbook.
Cuisine: Vegan Yack Attack
Author: The Nut-Free Vegan
FOR THE AVOCADO DRESSING
½cup120 g mashed avocado
¾cup175 ml water
¼cup60 ml lime juice
2tablespoons30 ml olive oil
2teaspoons10 ml agave nectar
½cup10 g fresh cilantro
FOR THE FAJITA SALAD
1½tablespoons25 ml sunflower oil
1cup120 g slivered red onion
1sliced poblano pepper
1cup100 g sliced bell pepper (mixed colors)
2tablespoons15 g sliced jalapeño
8ounces225 g sliced portobello mushrooms
1⁄8 teaspoon black pepper
8ounces225 g romaine lettuce, chopped
1can15 ounces, or 425 g black beans, drained and rinsed
¼cup10 g dried sweet corn (optional)
TO MAKE THE DRESSING
Place the avocado, water, lime juice, olive oil, agave nectar, garlic, and salt in a blender. Purée until completely smooth. Add the cilantro and pulse until the leaves are broken up into smaller pieces. Transfer the dressing to a squeeze bottle or jar, and refrigerate.
TO MAKE THE FAJITA SALAD
In a large pan, warm the oil over medium-high heat. Once hot, add the red onions, poblano pepper, bell peppers, and jalapeño to the pan. Sauté for 5 to 7 minutes, browning the pepper mix on a couple sides and stirring occasionally. Once the onions are nearly translucent, add the mushrooms to the pan. Continue to sauté for 5 minutes, or until the mushrooms have decreased in size and are browned on the edges. Season with salt and pepper.
Divide the lettuce between 4 plates, then top with black beans and fajita veggies. Drizzle dressing over the salad, or serve it on the side. Garnish with the optional dried sweet corn, and serve.
Tip: You can make this salad ahead of time, with the dressing on the side, and chill the fajita veggies, as they still taste great cold.