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Grilled Mushroom and Avocado Salad with Tomato Corn Salsa
Grilled Mushroom and Avocado Salad with Tomato Corn Salsa

Grilled Mushroom and Avocado Salad with Tomato Corn Salsa
A vibrant and nutritious salad featuring grilled mushrooms, creamy avocado, and a zesty tomato corn salsa.
Grilled Mushroom and Avocado Salad with Tomato Corn Salsa
Ingredients:
1
Servings
  • 200
    g
    mushroom
  • 6
    item
    tomato
  • 1
    item
    avocado
  • 2
    item
    corn
  • 2
    tbsp
    olive oil
  • 2
    tbsp
    lime juice
  • 10
    g
    cilantro
  • 50
    g
    red onion
  • 1
    tsp
    salt
  • 0.5
    tsp
    black pepper
Preparation Time: 45 minutes
Grilled Mushroom and Avocado Salad with Tomato Corn Salsa
Instructions:
  1. Preheat a grill to medium-high heat.
  2. Slice the mushrooms and brush them with olive oil.
  3. Grill the mushrooms for about 5 minutes on each side until tender.
  4. Dice the tomatoes and red onion finely.
  5. In a bowl, combine diced tomatoes, corn kernels, red onion, lime juice, chopped cilantro, salt, and pepper to make the salsa.
  6. Slice the avocado and arrange it on a plate with the grilled mushrooms.
  7. Top with the tomato corn salsa and drizzle with remaining olive oil.
  8. Serve immediately.
Nutrition Per Serving 650 g Per 100g
Energy 513 kcal 79 kcal
Protein 9 g 1.4 g
Fibre 18 g 2.8 g
Salt 2 g 0.3 g
Sugar 12 g 1.8 g
Carbohydrates 60 g 9.2 g
Fat 35 g 5.4 g
  • 200
    g
    mushroom
  • 6
    item
    tomato
  • 1
    item
    avocado
  • 2
    item
    corn
  • 2
    tbsp
    olive oil
  • 2
    tbsp
    lime juice
  • 10
    g
    cilantro
  • 50
    g
    red onion
  • 1
    tsp
    salt
  • 0.5
    tsp
    black pepper
1
Servings
0

Preheat a grill to medium-high heat.

Slice the mushrooms and brush them with olive oil.

Grill the mushrooms for about 5 minutes on each side until tender.

Dice the tomatoes and red onion finely.

In a bowl, combine diced tomatoes, corn kernels, red onion, lime juice, chopped cilantro, salt, and pepper to make the salsa.

Slice the avocado and arrange it on a plate with the grilled mushrooms.

Top with the tomato corn salsa and drizzle with remaining olive oil.

Serve immediately.

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