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Barbecue Mushroom Salad

Yields6 ServingsCook Time10 mins

 1/4 cup olive oil
 2 tbs red wine vinegar
 1 tbs Dijon mustard
 1 tsp caster sugar
 400g cup mushrooms, thickly sliced
 1 bunch asparagus, ends trimmed
 150g mixed salad leaves
 1 avocado, peeled & diced
 100g roasted red capsicum, cut into strips
 100g bocconcini, torn in half
 Extra virgin olive oil, to serve

Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes.


Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and barbecue for 3-4 minutes or until light golden and just tender. Remove to a bowl. Add the asparagus, barbecue 2-3 minutes, turning until tender and just charred. Remove to a plate.


Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with barbecue steak, chicken or lamb.

Nutrition Facts

Servings 6