Portobello Salad with Fennel, Orange & Scallions – Recipe Of The Week

By: Jamin Mendelsohn

I adore this salad whether I’m on a Reboot or not!  The portobello mushrooms and the olives give this salad a heartiness and a savory taste while the fennel, orange segments and scallions add dimensions of flavor and an extra kick!

 

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Ingredients:

  • 3-4 handfuls Mesclun Greens (or other salad greens)
  • 1 Portobello Mushroom cap
  • 2 tbsp pitted Kalamata Olives
  • 3 Scallions
  • 1 Navel Orange
  • 1/2 Fennel Bulb
  • Fresh Lemon Juice
  • Olive Oil

Directions:

  1. Thinly slice Portobello and either roast at 375 for 8-10 minutes or grill for 4-5 minutes
  2. While mushroom is cooking, chop olives and slice scallions into long strips.
  3. Cut fennel into very thin slices using Mandoline (or Chef’s Knife)
  4. Peel orange and segment.
  5. Mix together salad greens with olives, scallions, fennel, orange and mushroom
  6. Drizzle with a little olive oil and a few squeezes of fresh lemon juice.

Substitutions:

  • Portobello Mushroom – Any other mushroom
  • Scallions – red onion, shallot
  • Orange – grapefruit
  • Fennel – celery

Servings: 1

  • Nutrition per serving:
  • Calories210
  • Fat6 g
  • Saturated Fat0 g
  • Cholesterol0 mg
  • Sodium270 mg
  • Carbohydrates38 g
  • Fiber12 g
  • Sugars18 g
  • Protein 10 g

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

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Jamin Mendelsohn

Jamin has been part of the Reboot team since Day 1. She began juicing 4 years ago and hasn’t looked back. As a vegetarian, Jamin likes to experiment with juices, smoothies, veggies and legumes — always finding ways to sneak in her all-time faves: Fennel, Leafy Greens, Chickpeas and Avocados. Follow her on Twitter @JaminLM and http://brooklynjam.com/

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