Tonight it is very warm in San Francisco, so I made this:
I made it a lot last fall when I was training for the Marine Corps Marathon, and it hit just the spot after some of my long runs. And it’s quite simple to make.
Portabello Summer Salad
2-3 portabello mushroom caps, sauteed in a bit of olive oil and soy sauce until soft
handful of corn
avocado slices
1 tomato, roughly cut
salad greens and dressing
sliced cucumber
chickpeas
After the mushrooms are done, place on a plate and pile on the other ingredients. It’s so delicious, light, and healthful. I accompanied my salad this evening with a strawberry/banana/yogurt smoothie, and a baked potato. Everything was organic except for the salad greens, and all was extraordinarily tasty.