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

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!



  • 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


  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.

Servings: 1


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

Calories: 210

Fat: 6 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 270 mg

Carbohydrates: 38 g

Fiber: 12 g

Sugars: 18 g

Protein: 10 g