Vegan Grilled Steak Salad
Elevate your salad game with this vibrant Vegan Grilled Steak Salad, a plant-based take on a classic favorite. With smoky, marinated portobello mushrooms serving as the "steak," this dish is rich in umami flavors and perfectly complemented by an array of fresh salad ingredients like crisp mixed greens, juicy cherry tomatoes, creamy avocado, and crunchy cucumber. The mushrooms are marinated in a savory blend of balsamic vinegar, soy sauce, garlic, and herbs, then grilled to perfection for a hearty, satisfying texture. Tossed with a zesty homemade Dijon and lemon dressing, this salad is an irresistible combination of smoky, tangy, and refreshing flavors. Perfect for lunch, dinner, or even as a showstopping side, this easy recipe is ready in just 35 minutes and will please vegans and non-vegans alike. Whether you're looking for a healthy meal or a unique twist on the classic grilled steak salad, this protein-packed, flavor-loaded dish is the perfect go-to option!
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Recipe Information
Ingredients
- 4 pieces large portobello mushrooms
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons soy sauce or tamari
- 3 cloves fresh garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 0.5 cup red onion, thinly sliced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Clean the portobello mushrooms by wiping them with a damp cloth. Remove the stems.
In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, soy sauce or tamari, minced garlic, thyme, and oregano.
Place mushrooms in a large resealable plastic bag or shallow dish and pour the marinade over them. Let them marinate for at least 20 minutes, occasionally turning them to ensure even coating.
While the mushrooms are marinating, prepare the salad ingredients. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber slices, red bell pepper, avocado, and red onion.
Preheat a grill or grill pan over medium heat.
Remove mushrooms from the marinade and place them on the grill. Cook for about 5-7 minutes on each side, or until tender and grill marks appear.
Remove the mushrooms from the grill and let them cool slightly before slicing them into thick strips.
To make the dressing, whisk together the remaining tablespoon of olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper in a small bowl.
Drizzle the dressing over the salad and toss to combine.
Place sliced grilled mushrooms on top of the salad and serve immediately.
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3244 mg | 141% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 41.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 235 mg | 18% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3953 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
