|I'm going to be honest with you. I don't think this picture says bad ass as much as I'd hoped.|
Christina's BBQ Portobello salad
Infused with happiness and belly rubs
4 Portobello Caps, washed and trimmed. Pat dry and rub with olive oil and steak/mesquite bbq rub.
1 zucchini, cut in strips lengthwise. Put on a plate and add about 1 tbs olive oil, 1tbs balsamic and salt.
1 carrot julienned, or sliced thin
1 avocado, halved. 1/4 reserved for salad dressing.
Grill portobellos until they are slightly charred on the edges, and soft/cooked throughout. The zucchini don't take as long, and are a good place to practice making fancy grill marks! Set aside until you're ready with the rest of your ingredients.
Living in Texas became the first time I regularly cooked with friends. The first time I prepared an avocado, they laughed hysterically at their little Canadian. While I still maintain that they're jerks, it's more effective so I'll pass it on-they don't mess around with avocados!
First, you have to pick a good avocado. They usually ripen up really nicely in a sunny window after only a day or two. If you want to eat it tonight, look for one that is quite soft, but not squishy and usually brownish in colour. Once you've got an avocado in your possession, you'll cut it in half lengthwise. From there, open it up and take out the seed in the middle.
|Don't make me cut you!|
From here just scoop out your avocado out with a spoon. Now it's time to dress this thing!
Dijon Maple Dressing1/4 an avocado
1 tbs dijon mustard
1 tbs maple syrup
1 tbs braggs/tamari/soy sauce
1 clove garlic
1 tsp balsamic/red wine/apple cider vinegar
1/4 cup water
Blend to perfection! Layer greens, raw veggies, grilled veggies and dressing. Best enjoyed while sitting on a chair in the sunshine.