Portobello Mushroom Salad

ALT="Portobello Mushroom Salad with Herbed Oil-free Salad dressing" pinit

What makes this portobello mushroom salad special is its gorgeous green oil-free salad dressing, which uses herbs to make the greens used as the salad base even yummier. Sound strange? Don’t knock it ’til you’ve tried it! I promise you will never look at oil-based salad dressings the same again.

The portobello mushrooms are the perfect meaty addition to this otherwise quite simple salad. I like to eat the salad as a side dish (with sourdough avocado toasts), or as a full meal. If you’d like to eat it as a full meal, bulk it up and make it more filling by adding baked sweet potatoes, avocado, legumes (my favourites for this salad are brown lentils, white beans or green peas) and a handful of walnuts.

Why go for an oil-free salad dressing?

Fats are important, we all know that…and whilst I prefer whole-food sources for fats, such as avocados , nuts and seeds, I’m not against using oil (as long as it’s a high quality one, like extra virgin olive oil or avocado oil). The thing is – when I eat a salad, it’s because I want something refreshing and light. Oil, with almost 900 calories per 100g, can unwittingly turn a light salad into an incredibly calorie-dense meal. Besides, I like my salad crunchy… and oil-based salad dressings have a tendency to make it all soggy!

So it’s a matter of preference, choosing (or not) to use an oil-free dressing. You’re more than welcome to use a different one instead! But, if you’ve never tried a dressing like this before, I really recommend trying it out! You’ll be amazed at how YUMMY oil-free dressings can really be.

Please let us know in the comments below how you liked this portobello mushroom salad, and don’t forget to tag us on Instagram and Pinterest when you make it!

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Portobello Mushroom Salad

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins
Servings: 1
Best Season: Summer


For the dressing:


  1. To make the salad dressing, simply place all ingredients into a blender and blend until smooth!

  2. Sautée the portobello mushrooms with the italian herbs and a little bit of water (if oil-free) or olive oil until tender.

  3. Wash the salad greens and toss them with as much of the salad dressing as you'd like. Then add the portobello mushrooms, kalamata olives and red bell pepper. That's it!


The dressing recipe will make enough for 2-3 salads, so you can store in the fridge and use the rest in the following days!

I like eating this salad with Avocado Sourdough bread Toasts and Tahini, however feel free to use it as a side for anything you like or bulk it up with baked sweet potatoes and chickpeas to eat as a meal!

Keywords: summer salad, vegan salad, oil-free dressing, portobello mushrooms,

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ALT="Rebecca Botello, author of the blog Wholesome by Becky"

Rebecca Botello

Food and Sustainable Lifestyle Blogger
Rebecca is an International Development student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.

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