Name: Refreshing Salad with Grilled Oyster Mushrooms recipe
Ingredients: 16 ounces fresh oyster mushrooms, stemmed and sliced;¼ cup olive oil, divided;salt to taste;1 cucumber, halved and sliced;2 tomatoes, halved and quartered;1 onion, sliced and separated into rings;1 green bell pepper, seeded and sliced;2 carrots, shredded;1 avocado, cut into 1/2-inch chunks;2 tablespoons fresh lemon juice, or to taste

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Ingredients

16 ounces fresh oyster mushrooms, stemmed and sliced ¼ cup olive oil, divided salt to taste 1 cucumber, halved and sliced 2 tomatoes, halved and quartered 1 onion, sliced and separated into rings 1 green bell pepper, seeded and sliced 2 carrots, shredded 1 avocado, cut into 1/2-inch chunks 2 tablespoons fresh lemon juice, or to taste

Nutrition Info

311.8 calories carbohydrate: 25.2 g cholesterol: : - fat: 22.2 g fiber: 9.2 g protein: 6.8 g saturatedFat: 3.1 g servingSize: - sodium: 80 mg sugar: 8.2 g transFat: : - unsaturatedFat: : -

Directions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Toss mushrooms with 2 tablespoons olive oil and a pinch of salt in a bowl. Place in an oven-safe pan.
Broil in the preheated oven, checking often, until crispy, 5 to 10 minutes.
Combine cucumber, tomatoes, onion, green bell pepper, carrots, and avocado in a large serving bowl, toss gently.
Pour remaining olive oil and lemon juice over salad, sprinkle salt to taste. Toss to combine.
Place mushrooms on top of salad, toss again.

Recipe Yield

4 servings

Recipe Note

The absolute vegan salad! Main player: the oyster mushrooms!

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