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Barbacoa Mushroom Salad

kale, baby spinach, black beans, avocado dressing
4.1 stars
(12 reviews)
  • Vegetarian
  • Gluten-Free
  • Dairy-Free
  • Vegan
  • Egg-Free
This healthy, vegan-friendly salad gazes fondly towards the Southwest. Cremini mushrooms are pan-roasted with garlic, thyme, and ancho chili for a bold, earthy flavor reminiscent of beef barbacoa. The mushrooms are scattered with red onion, roasted cherry tomatoes, and black beans, all going over thin-sliced kale and baby spinach. A creamy avocado salsa verde ties the flavors together, while a slightly spicy Tex-Mex vinaigrette adds some kick.
Ingredients

Avocado Salsa (optional)
  • Avocado
  • Lemon Juice
  • Vegetable Stock
  • Capers
  • Shallot
  • Basil
  • Olive Oil
  • Parsley
  • Garlic
  • Cornstarch
  • Salt
  • Lemon Peel
  • Red Pepper Flakes
Nutrition
Per Serving*
1.0 Per Container
With
Avocado Salsa
Without
Avocado Salsa
Calories 220 170
Total Fat 9g 4.5g
Saturated Fat 1.0g 0.5g
Trans Fat 0g 0g
Cholesterol 0mg 0mg
Sodium 530mg 430mg
Total Carbs 29g 26g
Dietary Fiber 9g 8g
Sugars 5g 5g
Protein 10g 9g
Vitamin A 9067IU 8857IU
Vitamin C 77mg 72mg
Calcium 147mg 137mg
Iron 4mg 3mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

This item has recently been added to our menu. More reviews to come!

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