Island Avocado Recipe

Prepare and cook portobellos

Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat. Wipe the portobello caps clean with a damp cloth and remove stems. Brush both sides of the mushrooms with 2 tablespoons olive oil and sprinkle with minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon fresh thyme or oregano if using. If roasting: place gill-side down on a baking sheet and roast 12–15 minutes until tender and edges slightly crisp. If pan-searing: heat skillet until shimmering, add mushrooms gill-side down and sear 4–5 minutes per side until browned and tender. Let cool slightly, then slice into 1/2-inch strips.

If you don't have pre-cooked rice, cook 1/2 cup uncooked rice according to package instructions to yield about 1 cup cooked. Spread cooked rice on a plate to cool to room temperature so it doesn't wilt the greens.

Make dressing

In a small bowl or jar combine 1/2 cup fresh orange juice, 2 teaspoons red wine vinegar, 1 teaspoon honey (or maple syrup), and 1 teaspoon Dijon mustard. Whisk or shake to combine. Slowly stream in 3 tablespoons olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust sweetness or acidity as needed.

Prepare the avocado: halve, pit, and peel or scoop out the flesh. Slice or cube the avocado and immediately toss gently with 1 teaspoon lemon or lime juice to prevent browning.

In a large bowl, combine 4 cups spring mix and cooled 1 cup cooked rice. Add the sliced portobello mushrooms and 1 oz dried cranberries. Gently fold in the avocado pieces.

Add the mozzarella: tear small balls or pieces of 4 oz fresh mozzarella and scatter over the salad.

Dress the salad: drizzle about 3–4 tablespoons of the orange vinaigrette over the salad (use more or less to taste) and toss gently to combine, being careful not to mash the avocado.

Plate and garnish: divide the salad among 2 plates or shallow bowls. Sprinkle the optional 2 tablespoons toasted sliced almonds or chopped macadamia nuts over each portion. Serve any remaining vinaigrette alongside.