Thai portobello salad with herbs and snow peas
Indulge in a tantalizing Thai portobello salad bursting with fresh herbs and crisp snow peas, for a flavorful culinary experience like no other.
Ingredients:
- 4 portobello mushroom caps
- 2 tablespoons neutral vegetable oil, such as safflower
- Kosher salt and freshly ground pepper
- 2 tablespoons lime juice
- 1 tablespoon fish or soy sauce
- 1 teaspoon agave nectar or sugar
- 1 tablespoon finely chopped lemongrass
- 1 teaspoon chili-garlic paste
- 4 cups thinly sliced baby bok choy (from 2 small)
- 230g snow peas, thinly sliced lengthwise
- 1 pint cherry tomatoes, halved
- 1/2 cup roasted salted peanuts
- 1 cup cilantro leaves
- 1 cup mint leaves
Instructions:
- Preheat the grill or grill pan until it reaches a medium-high heat. Coat the mushrooms with oil and sprinkle with salt and pepper. Once the grill is ready, place the mushrooms on it and grill them, flipping them over once, until they are slightly soft, which should take around 6 to 8 minutes. After they have cooled down a bit, slice the mushrooms into 1-inch pieces.Mix lime juice, fish sauce, agave, lemongrass, and chili-garlic paste in a big bowl. Then, add bok choy, snow peas, tomatoes, peanuts, cilantro, and mint to the mixture and stir until the salad is evenly coated in the dressing. Adjust the seasoning with more salt and pepper, if required. Put the salad on a plate and arrange the grilled mushrooms on top.
Summary:
- Calories: 888 kcal
- Fat: 50 g
- Protein: 42 g
- Carbs: 88 g
- Potassium: 3536 mg
- Magnesium: 453 mg