This is a sponsored post by Sprouts Farmers Market.  Thank you for supporting the brands I love that make this website possible.

A classic Mexican salad with a plant based twist: Mushroom Salpicón.

Labor Day is coming up.  How are you celebrating the long weekend?  We usually take a road trip somewhere local during the weekend and  set up an outdoor feast in our back patio on the Monday we have off.  This year, I am going to debut my mushroom salpicón.

Related recipe:  Mushroom Chipotle Chili 

Salpicón is a tangy Mexican salad served at picnics, potlucks and celebrations.  “Salpicón” means “splatter” or “sprinkle” referring to the salad’s colorful presentation.  It is traditionally made with lettuce, tomatoes, onions and a vinegar dressing.  The most important ingredient is the protein in this recipe.  Shredded chicken, turkey, pork or beef is an essential part of this dish.

If you follow a plant based or meatless lifestyle, this is the salad for you!  Plum portabella and shitake mushrooms serve as the meat texture in this recipe.  Not only are they loaded with protein, but they also contain fiber, B vitamins and selenium, a powerful antioxidant that helps support the immune system.  Mushrooms also increase satiety and reduce appetite.  They make you feel fuller longer and may reduce overall calorie intake.

Inspired by my visit to the Sprouts Support Office this past summer on a #PlantBasedGetaway, I decided to recreate this salad meat enthusiasts love.  All the ingredients can be found at your local Sprouts Farmers Market and can be prepared in under 10 minutes.

For more tasty recipes and to find your nearest Sprouts, visit Sprouts.com.  You can also follow along on Facebook and Instagram for great meal ideas.

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