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Vegan Yack Attack On the Go Cookbook: Portobello Fajita Salad
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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.
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: Vegan Yack Attack
Yield: 4 servings
Author: The Nut-Free Vegan

Materials

  • FOR THE AVOCADO DRESSING
  • ½ cup 120 g mashed avocado
  • ¾ cup 175 ml water
  • ¼ cup 60 ml lime juice
  • 2 tablespoons 30 ml olive oil
  • 2 teaspoons 10 ml agave nectar
  • 1 clove garlic peeled
  • ¼ teaspoon salt
  • ½ cup 10 g fresh cilantro

  • FOR THE FAJITA SALAD
  • tablespoons 25 ml sunflower oil
  • 1 cup 120 g slivered red onion
  • 1 sliced poblano pepper
  • 1 cup 100 g sliced bell pepper (mixed colors)
  • 2 tablespoons 15 g sliced jalapeño
  • 8 ounces 225 g sliced portobello mushrooms
  • ½ teaspoon salt
  • 1 ⁄8 teaspoon black pepper
  • 8 ounces 225 g romaine lettuce, chopped
  • 1 can 15 ounces, or 425 g black beans, drained and rinsed
  • ¼ cup 10 g dried sweet corn (optional)

Instructions

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.

Notes

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.