Recipe: Grilled Portobello Kale Salad

I saw a recipe for a vegan surf & turf the other day and knew I had to make my own version – here’s my take!

Grilled Portobello Kale Salad

Ingredients (serves 1 hungry Maggie)

  • 2 portobello caps
  • bragg’s liquid aminos
  • a little more than 1 bunch of kale
  • 1/2 avocado
  • 1-2 tablespoons lemon juice
  • dash of sea salt
  • 5-10 spritzes of bragg’s liquid aminos
  • 1 teaspoon honey/sweetener
  • liberal spoonfuls of nooch! (nutritional yeast)

Method

  1. Slice the portobellos into strips. Spray with bragg’s. Grill (I used a George Foreman) until tender (10 minutes).
  2. Massage the kale with the avocado, lemon juice, salt, and more bragg’s. I also like to add honey at this point. Massage for maybe 1-2 minutes.
  3. Top the kale with the portobellos and lots of nooch.
  4. EAT. Repeat.

I have made this for both dinner and lunch. It’s quite filling though I usually like to have something else with it. It holds up well in a tupperware and it can definitely last in the fridge overnight. It’s amazing fresh, of course.

Even better – it’s┬ápacked with powerhouse nutrients (kale, nooch, avocado). The portobellos taste almost meaty when grilled. Portobellos are definitely a favorite for me. I should try making the non-veg version too, but I’m not that experienced at non-veg cooking.

Hope you get to try this! I’ll leave you with this cat cutie:

What’s your favorite veggie?