Mushroom and Tomato Salad

Salad in a bowl
By: Isabel Smith, MS, RD, CDN

Gorgeous produce is what we get at the end of the summer, and yum! This salad is a delicious mix of seasonal produce. It’s light and packed with loads of nutrients. It makes a nice lunch, or even a snack. Try variations like adding chopped parsley, a squeeze of lemon, or a drizzle of balsamic vinegar.

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  • 2 large portabella mushrooms, chopped
  • 2 tbsp olive oil (1 tbsp for the pan and extra to drizzle)
  • ½ cucumber, seeded and cubed
  • 1 heirloom tomato, chopped
  • 1/3 avocado, cubed
  • 1 sprig fresh basil for garnish
  • Dash salt and pepper to taste


  1. In a medium pan, warm 1 tbsp olive oil. Add the mushrooms and cook for 5 to 7 minutes over medium heat, or until the mushrooms begin to give up their water.
  2. Meanwhile, add all other ingredients to a large bowl.
  3. Add the sautéed mushrooms to the bowl and toss. Drizzle with olive oil and a dash of salt and pepper.
  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Isabel Smith, MS, RD, CDN

Isabel is a Registered Dietitian, wellness expert and fitness coach. Isabel has her own nutrition and wellness practice based in New York City, Isabel Smith Nutrition, but she works with clients and corporations both nationwide and worldwide in a variety of areas including skin health, weight loss, gastrointestinal issues and allergies, sports nutrition, general wellness and more. As a Guided Reboot coach, Isabel has helped hundreds juice their way to better health. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers. Isabel is also one of the nutritionists who runs our Guided Reboot programs.

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