Grilled Asparagus and Portobello Mushroom Salad
This Grilled Asparagus and Portobello Mushroom Salad with a Basil Vinaigrette will be your next favorite go-to side dish.
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Cooking tools:
- Grill
- Grill pan
- Blender
- Oven
- Baking sheet
- Parchment paper
- Serving bowl
- Chef's knife
- Cutting board
- Tongs
- Measuring spoon
- Measuring cup
Ingredients
- 2 portobello mushrooms (gills cleaned and stem trimmed)
- 1 bunch asparagus (1 ½ inches trimmed off the ends)
- Avocado oil
- 1 teaspoon garlic powder
- Kosher salt
- Freshly ground black pepper
- 3 oz. arugula
- ½ cup roasted walnuts (roughly chopped)
- 3 oz. goat cheese (crumbled)
- Basil Vinaigrette (to taste)
- 1 cup packet basil leaves
- ¾ oz. chives (cut into 2 inch pieces)
- Juice from 2 lemons
- 2 cloves garlic
- 1 shallot (roughly chopped)
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ cup extra-virgin olive oil
- ½ cup avocado oil
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