Grilled Portobello with Avacado and Tomato Salad
Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can’t taste the beauty and energy of the earth in a Twinkie. ~Astrid Alauda
Can you be still while you eat? Still enough to really taste what you are eating? Still enough to taste the beauty and the energy? Still enough to be thankful for your meal? Stillness comes from within, and can lead to such a dramatic change in how you eat and enjoy your food. Be still…
Grilled Portobello Mushrooms with Tomato and Avocado Salad
6 portobello mushrooms with the stem removed
Combine:
3 tbsp olive oil and 2 tbsp balsamic vinegar with 1 clove garlic. Sprinkle mixture over the gills of the mushroom. Set aside while you make the salad.
Salad
1 avocado
1 tomato
1 green onion
1/2 cup crumbled feta
1/3 cup Greek Salad dressing
1/3 cup Greek Salad dressing
finely chopped fresh herbs like oregano, mint, chives or thyme (optional)
Combine and add a little S&P. Let sit for at least 15 minutes, stirring occasionally.
Grill mushrooms on the BBQ over high heat about 6 minutes or until it has nice grill marks and is just starting to brown. Remove from BBQ.
Top mushrooms with salad and serve.
Tip: these make a great vegetarian meal with a little bread on the side, and/or are just as nice on the side of a perfectly grilled steak! You decide!
