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Tuesday, 18 June 2013

Sour Strawberries, Portobello Mushroom and Fruit Puree Salad

Strawberry, Portobello Salad

I was disappointed with 2 things from this week's grocery shopping: the sour strawberries and the floury apples (that weren't suppose to be!). I dislike eating either of these on their own. So, generally I'd add the sour strawberries to some vegan yogurt, if I happen to have any, and eat them in this way.
But as for floury apples, I would usually just use them as a fat substitute in baking.

This time I tried something different and added the strawberries to my salad, combined with some pan fried portobello mushrooms, drizzled with a little coconut oil and some Braggs liquid aminos seasoning. As for the apples, I turned them into a fruit puree.
The fruit puree is nothing but a floury apple, one overriped pear and a tablespoon of soft brown sugar. Peel, chop and cook all on low-medium heat until they are soft enough to be mash with a wooden spoon. Cook a little more to allow the liquid to reduce.

So, if you are like me and don't like greasy salad dressings, a spoonful of sweet fruit puree to the salad makes a tasty combo!

Strawberry, Portobello Salad

And that is a great lunchbox idea too!

Strawberry, Portobello Salad


  1. Replies
    1. Thanks Justina. It tastes good too! :)

  2. Wow, I would never have thought to combine those ingredients! Did they taste good together? Of course, they did! :-)


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