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Avocado-"Bacon" Salad


I loved this salad when I was growing up, and my vegan version tastes just like my mom's did (hers had dairy and bacon).


If you haven't made shiitake "bacon" before, prepare to be delighted. It's quick, easy and only requires 3 ingredients and a watchful eye for about 5 minutes. This method works best for bacon- bit style pieces, since it can be hard to find large shiitakes. If you want longer strips, try this Rice Paper Bacon recipe instead.


yield: 4-6 servings

prep time: 15 minutes

cook time: 10-20 minutes

total time: 25-50 minutes

 

Avocado -"Bacon" Salad


Ingredients:

  • 2 heads Boston or Butter lettuce

  • 2 large, ripe avocados

"Bacon"

  • 5 oz. fresh shiitake mushrooms, whole or pre-sliced

  • sea salt

  • 3-4 Tablespoons olive oil

Dressing

  • 3 Tablespoons fresh lime juice

  • 2 cloves garlic, pressed

  • 1/4 cup olive oil

  • 1/4 cup vegan mayonnaise

  • 1/2 cup vegan sour cream

  • freshly ground pepper to taste

Directions:

  1. Preheat the oven to 400° F. Line a baking sheet with parchment or foil.

  2. Remove all stems from the shiitakes, wipe the mushrooms clean with a damp paper towel and slice into the thinnest strips possible.

  3. Place the strips in a single layer on the prepared baking sheet and drizzle with 3-4 Tablespoons olive oil and a very generous sprinkling of sea salt. Toss the mushrooms to coat (they absorb the oil quickly and you want the strips to be well coated on both sides, so you may have to add a little more oil). You're after a "bacon" flavor and texture here, so don't skimp on the oil and salt or you'll just have warm, soft mushrooms.

  4. Roast for 5-10 minutes until they have begun to brown on the bottoms. Flip each strip over and roast for another 5-10 minutes, until they are looking brown all over and slightly crispy. Don't let them burn or they will taste and smell just like burned bacon. The thinner the slices, the faster they will brown.

  5. Wash and dry the lettuce and remove the core. Tear the leaves into large, bite-sized pieces. Place in a serving bowl.

  6. Combine the dressing ingredients in a jar or small bowl. Shake or whisk until thoroughly combined. Season to taste with sea salt and freshly ground pepper.

  7. Peel, pit and slice the avocados and add to the lettuce. Drizzle half of the dressing over the top and toss thoroughly. Add more dressing depending on how wet you usually like your salads to be. Scatter the roasted shiitakes over the top and serve.

 

Did you make this?

If you make this, I'd love to know how you like it. Please feel free to leave a comment.

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