Jul 14 2026
Restaurants›Laree Adda›Goa Beach Recipe

Goa Beach Recipe

Inspired by Laree Adda
Time25m
Serves2

Arugula, Avocado, Grilled Mushrooms & Tomato

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Ingredients

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Salad base

Grilled mushrooms

Dressing

Finish & garnish

Method

Salad base

  1. 1

    Prepare greens and tomatoes

    Rinse and dry 4 cups baby arugula thoroughly; place in a large salad bowl. Halve or quarter 1.5 cups cherry tomatoes and add to the bowl.

  2. 2

    Prep avocado

    Halve, pit and scoop the flesh of 1 ripe avocado. Slice or dice to preferred size and gently toss with a squeeze of 1/2 teaspoon lemon juice (from the lemon wedge) to slow browning. Reserve until plating.

Grilled mushrooms

  1. 3

    Clean and slice mushrooms

    Wipe 12 oz cremini mushrooms with a damp cloth and trim stems. Slice mushrooms into 1/4-inch thick pieces (or leave small ones whole).

  2. 4

    Marinate briefly

    In a medium bowl combine 2 tbs olive oil, 1 tsp minced garlic, 1 tbs fresh lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add mushrooms and toss to coat. Let sit 5 minutes while you heat the grill or skillet.

  3. 5

    Grill or pan-sear

    Heat a grill pan or skillet over medium-high heat until hot. Add mushrooms in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to get color, then stir or flip and cook another 2 minutes until tender and browned. Total cooking time 4–6 minutes. Remove from heat and let cool slightly.

Dressing

  1. 6

    Make vinaigrette

    Whisk together 3 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or agave), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl or jar. Taste and adjust seasoning. The dressing should be bright, slightly tangy and smooth.

Finish & assemble

  1. 7

    Combine salad

    Drizzle about two-thirds of the dressing over the arugula and tomatoes and toss gently to coat. Arrange the sliced avocado on top, then scatter the warm grilled mushrooms over the salad so their flavor blooms when mixed.

  2. 8

    Garnish and serve

    Sprinkle 2 tbs toasted pine nuts or chopped walnuts if using. Finish with additional lemon squeeze to taste and a light drizzle of remaining dressing. Serve immediately so mushrooms are warm and avocado is fresh.

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