Summer salad with nectarine & portobello steak
I am very picky about salads. Most of them are boring, not really nourishing and the dressings are most of the time made of balsamic and oil. I like to use components like nuts, potatoes, cereals, and fruits for my salads. Depending on the season, the ingredients change .. and sometimes a salad feels like the main course, just placed on a small salad.
Especially in summer, the range of salad ingredients is huge. Today we decided to use sweet nectarines placed on marinated and grilled mushrooms. What a quick, satisfying, and fresh lunch! Even for picky salad eaters.
Summer salad with nectarine & portobello steak
4 servings
20 minutes (+ time to marinate)
Ingredients
- 2-3 nectarines
- 1/4 cucumber
- 100 g baby spinach
- 100 g almonds
- 1 red onion
- 4 large mushrooms (for example Portobello, Bella Gomba)
marinade
- 5 tbsp oil
- 5 tbsp dark balsamic vinegar
- 2 tsp mustard
- 1 tsp garlic powder
- 1 tsp coriander powder
- 1 tsp liquid smoke (optional)
dressing
- 1-2 tsp fresh lemon juice
- 5 tbsp olive oil
- 2 tbsp sweet mustard
- salt & pepper
Instructions
- Clean the mushrooms with a damp cloth and cut the stems.
- Mix all the ingredients for the marinade in a small bowl. Place the mushrooms in a larger bowl and pour the marinade over them. Use a spoon to ensure the marinade is evenly covering all sides of the mushrooms. Let the mushrooms marinate for at least 30 minutes, better 2-3 hours.
- Wash the nectarines, cucumber and baby spinach. Quarter and slice the cucumber. Remove the nectarines from the stone and cut into small cubes.
- Roast the almonds in a pan without oil and chop roughly. Peel the red onion, cut in half and cut into rings.
- Mix all ingredients for the dressing and season to taste.
- Heat a (grill) pan with a little oil and fry the mushrooms from both sides, then slice.
- Spread the baby spinach on the plates and top with the mushroom slices (one mushroom per plate). Top with the nectarine cubes, onions and almonds, and drizzle with dressing.
