Salads · 30 min
Balsamic Portobello Salad with Pear, Edamame, Walnuts & Avocado
- 30 min
- 2–6 servings
- 688 kcal / serving
A hearty mix of grilled portobello, creamy avocado, pear, edamame, and walnuts over greens. The flavors come together with a tangy balsamic-Dijon dressing for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 cupedamame, shelled
- 1 clovegarlic
- ⅛ cupnutritional yeast flakes
- 1pear
- 2 capsportobello mushrooms
- ½ mediumred onion
- 1 (5 oz) pkgspring mix (mixed greens)
- ½ cupwalnuts
- avocados
- edamame
- pears
- red onions
From the pantry: apple cider vinegar, balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, pure maple syrup, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · spatula · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1avocado
- 1 cupedamame, shelled
- 1 clovegarlic
- 1pear
- 2 capsportobello mushrooms
- ½ mediumred onion
- 1 (5 oz) pkgspring mix (mixed greens)
- avocados
- edamame
- pears
- red onions
Pantry & dry goods
- ½ cupwalnuts
Spices & baking
- ⅛ cupnutritional yeast flakes
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| edamame, shelled | 1 cup | ||
| garlic | 1 clove | 2 cloves | 3 cloves |
| nutritional yeast flakes | ⅛ cup | ¼ cup | 0.375 cup |
| pear | 1 | 2 | 3 |
| portobello mushrooms | 2 caps | 4 caps | 6 caps |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| walnuts | ½ cup | 1 cup | 1 ½ cups |
| edamame | 2 cups | 3 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all produce; set greens aside if pre-washed.
- In a bowl, whisk garlic, nutritional yeast, vinegars, oil, maple syrup, Dijon, salt, and pepper to make the dressing.
- Trim mushroom stems and scoop out the gills; place in the dressing to coat.
- Core and slice the pear and add it to the dressing- coated mushrooms.
- Add red onion slices to the bowl and toss to coat.
- Preheat a grill pan or skillet over medium-high heat.
- Cook the mushrooms and onions in a single layer until tender, about 3–5 minutes per side, then set aside to cool slightly.
- In a large bowl, combine spring mix, edamame, walnuts, and the avocado pieces; toss gently to mix.
- Halve the avocado, scoop into the salad, and add the onions and sliced mushrooms on top to finish.
- Divide the salad between plates and serve with the mushrooms arranged over the greens.
Two tips
- Prep ahead: whisk the dressing and coat the mushrooms up to 2 hours ahead and refrigerate.
- Swap walnuts for pecans or another nut you have on hand to vary the texture.
Nutrition per serving
- Calories
- 688 kcal
- Protein
- 23 g
- Carbs
- 49 g
- Fat
- 50 g
- Fiber
- 20 g
- Sodium
- 50 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.