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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.
Ingredients
- 500 grams portabella and shitake mushrooms, sliced into strips
- 5 tablespoons olive oil, divided
- 1 cup white onion, chopped and divided
- salt and pepper to taste
- 1 head Romaine lettuce, torn into 1-inch pieces
- 3 Roma tomatoes, chopped
- 1 large avocado, chopped
- 3 limes, juiced
- ½ teaspoon dried oregano
- 1 tablespoon apple cider vinegar
Instructions
- Heat a large skillet over medium heat. Add mushrooms and cook until tender; about 10 minutes. Remove from heat, drain liquid, place in a bowl and set aside.
- Heat 1 tablespoon oil in large skillet. Add ½ cup onion in skillet and cook until tender; Add cooked mushrooms, season with salt and pepper and continue cooking for 10 minutes. Remove from heat. Place in a large bowl and let cool.
- Add lettuce, tomato, avocado and remaining onion to bowl.
- Whisk together lime juice, oregano, apple cider vinegar and remaining olive oil in a small bowl. Add to salad and toss to combine. Season with salt and pepper.
- Serve with corn tortilla chips.
