Balsamic Portobello Salad with Pear, Edamame, Walnuts & Avocado

Directions

1. Wash and dry all produce; set greens aside if pre-washed.
2. In a bowl, whisk garlic, nutritional yeast, vinegars, oil, maple syrup, Dijon, salt, and pepper to make the dressing.
3. Trim mushroom stems and scoop out the gills; place in the dressing to coat.
4. Core and slice the pear and add it to the dressing- coated mushrooms.
5. Add red onion slices to the bowl and toss to coat.
6. Preheat a grill pan or skillet over medium-high heat.
7. Cook the mushrooms and onions in a single layer until tender, about 3–5 minutes per side, then set aside to cool slightly.
8. In a large bowl, combine spring mix, edamame, walnuts, and the avocado pieces; toss gently to mix.
9. Halve the avocado, scoop into the salad, and add the onions and sliced mushrooms on top to finish.
10. Divide the salad between plates and serve with the mushrooms arranged over the greens.