I don't know why, but the salad recipe I am sharing today feels like something you could prepare after gathering ingredients during a walk through the woods. Maybe it's because of the earthy grilled mushrooms, the bright yellow egg yolks, or the poppy seeds popping out at you from the dressing.
Whatever it is, this salad is filling enough to keep you full during a walk through the woods. And it's delicious enough to share with friends.
Earthy Grilled Mushroom Salad - serves 4
4 king oyster mushrooms, halved
2 portobello mushrooms
1 tablespoon olive oil
4 cups baby field greens, or whatever lettuce you prefer
4 hard boiled eggs, peeled and sliced
2 avocados, cut into chunks
2 pears, quartered (ripe or under ripe)
1/2 cup pickled red onion
1/2 cup of strawberry poppy seed dressing
1. Start by grilling your mushrooms. Preheat grill to medium high, brush mushrooms with oil, grill until soft and grill mark appear. Flip mushrooms, if desired. Slice the mushrooms into more manageable pieces.
2. If your pears are ripe, cut into bite sized pieces and leave raw. If they're under ripe, grill on the top level of your barbecue until soft and smokey. Then cut into bite sized pieces.
3. Toss together 1/4 cup of the dressing with lettuce and the majority of the red onion (just leave a few pieces of the red onion for garnish).
4. Scoop salad on plates and top with mushrooms, avocado, pear, egg, remaining red onion, and drizzle with remaining dressing.