Ingredients:
- 2 Cups baby arugula
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Dressing:
- 2 Tablespoons citrus champagne vinegar, such as O Citrus Champagne Vinegar
- 2 Tablespoons maple syrup
- 2 Tablespoons extra virgin olive oil
- 1 shallot, minced
- salt & pepper, to taste
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Guacamole:
- 4 avocados
- 1 jalapeno pepper, diced
- 1/2 onion, minced
- salt & pepper, to taste
- Optional: spritz of fresh lime
- 4 portabello mushroom caps, sliced in 1/2 inch slices
- 4 Tablespoons balsamic vinegar
- 2 Tablespoons dark maple syrup
- 1 clove garlic, minced
- salt & pepper, to taste
- grape seed oil, for stir fry
- 6 tortillas (I use corn tortillas)
- salt & pepper, to taste
Directions:
- To prepare the portabello mushrooms, mix the balsamic vinegar, maple syrup, diced garlic, salt & pepper to taste in a shallow 9 x 9 baking dish. Lay your sliced portabello mushrooms and marinate for at least 30 minutes. Preheat your oven to 350 degrees. Lay your marinated mushrooms on a parchment paper-lined baking sheet. Pop them in the oven for 5-7 minutes, flip over, and bake for another 5-7 minutes. Set aside.
- To prepare the arugula salad, whisk your dressing ingredients together and adjust seasonings as necessary. Dress your salad.
- In a medium mixing bowl, de-pit your avocados and scoop them into your bowl. Use a fork and mash your avocados (I don’t make mine perfectly smooth!). Remove the seeds in your jalapeno pepper by using your knife, add in your diced jalapeno (be sure to wash your hands after touching hot peppers! Last thing anyone wants to do is accidentally rub their eye..ouch! Trust me, I’ve learned the hard way. Okay, I’m still learning the hard way!). Toss in your diced onion, add salt & pepper to taste (spritz with lime, if using). Taste a little bite and adjust any seasonings as necessary.
- To warm your tortillas, heat a cast-iron skillet until hot and warm one tortilla at a time, 30 seconds on each side.
- I packed my lunch to go in plastic containers, laying a napkin in between each tortilla in the container.
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Enjoy eating whole!
