Mushroom & Guac Salad Recipe

Prepare avocado

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Immediately pour in the lime juice to prevent browning.

Mash the avocado with a fork to desired texture (chunky or smooth).

Fold in the minced red onion, chopped jalapeño (if using), 2 tbsp chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning or lime as needed. Cover and refrigerate until assembly.

Prep mushrooms

Wipe mushrooms with a damp paper towel to remove dirt. Trim stems if needed and slice mushrooms 1/4-inch thick (or halve if small). Pat dry.

Heat a large skillet over medium-high heat until hot. Add 1 tbsp olive oil and the butter (if using). When shimmering, add the sliced mushrooms in an even layer without overcrowding. Let cook undisturbed 2-3 minutes to develop a brown crust.

Stir or flip mushrooms and add the remaining 1 tbsp olive oil, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp ground cumin. Continue to cook another 2-3 minutes until mushrooms are golden and any liquid has evaporated.

Remove pan from heat and stir in 1 tbsp red wine vinegar and 1 tsp honey/agave to deglaze and brighten flavors. Taste and adjust seasoning. Let cool slightly (5 minutes) before adding to salad so the greens don't wilt completely.

Place 6 cups mixed salad greens in a large bowl or divide among plates.

Scatter the cherry tomatoes (halved) and the 1/4 cup thinly sliced red onion over the greens.

Spoon the warm seared mushrooms evenly over the salad.

Add dollops of guacamole across the salad (about 2 tbsp guac per serving), or place a generous scoop in the center and gently toss if you prefer the guac combined.

Sprinkle chopped cilantro leaves over the top. Add optional crumbled cotija/feta and toasted pepitas if using.

Serve with lime wedges on the side for extra brightness.

If desired, drizzle any remaining pan juices over the salad just before serving.