You know chicken salad, the one with grapes, celery, and pecans? Well, imagine that recipe and then check out this new addition on the menu! The portabella mushrooms provide the almost-meaty part of this dish. Since the salad is low in fat, avocado is a perfect addition here. You can add a few heaping spoonfuls to some lettuce leafs and make a wrap, or top it on your favorite bread. So, now that I have your attention, who wants me to serve them up some Almost Meaty – Mushroom & Veggie Salad?
Things are a bit weird in my house, we are eating a lot less meat. Since my hubby loves meat, this is a huge adjustment for us both. We have found that mushrooms really do provide that meaty portion of a meal. Of course, nothing will come between me and my wood-smoked beef brisket, but for now, I’ll be good.
Wine to pair with recipe: This recipe is not bold on flavor- A Pinot Grigio would be perfect, or if you only drink red wine, then a Pinot Noir or Chianti would pair well.
10 minPrep Time
10 minTotal Time
In a small bowl, mix together avocado mashed with mayonnaise, salt, pepper, and garlic powder.
In medium bowl mix together mushrooms, bell peppers, celery, grapes, pecans, avocado mayonnaise mixture.