Do you have growling tummies coming over for brunch? No better way to start the day than with our Vegan Breakfast Salad made with simple fresh ingredients.
Cut mushrooms into quarters. Heat medium sized fry pan over medium heat, add 2 tbsp olive oil and sage leaves. Let sage infuse the oil for about 30 seconds. Add mushrooms to fry pan and cook for until soft. Remove from heat and set aside to assemble.
Cut both halves of avocado into 6-7 long slices each. Squeeze lemon juice to stop the avocado from going brown.
Slice tomatoes in half lengthwise. For smaller ones, you can leave some whole. If you are using larger tomatoes, cut them into bite sized. Place cut tomatoes into a large mixing bowl.
Finely chop the parsley and mix into the tomatoes.
Wash and rinse radishes well. Trim the stalks and then thinly slice from top to bottom. Set aside for assembly.
Salad Dressing
Dress the tomatoes with red wine vinegar, olive oil and salt and pepper to taste. Toss the tomatoes well so they are all fully coated. Let tomatoes sit in dressing for at least 10 minutes before serving.
Assembly
On individual plates, place a spoonful of pan-fried mushrooms and marinated tomatoes next to each other on one side of the plate.
Scatter a few radish slices over the tomatoes.
Then place 3-4 slices of avocado beside the mushrooms.
To finish spoon some leftover dressing from the tomatoes and drizzle over the salad.
Notes
Substitute swiss brown mushrooms for any other type of mushrooms you prefer.
If fresh sage leaves not available, use dried sage leaves or you can try thyme instead.
A mix of other tomato varieties is also suitable. For larger tomatoes, cut them into quarters or bite size.
Alternative serving is for your guests to create their own plate. Place ingredients in separate bowls in the middle of the table and everyone can scoop whatever they like.
Great to serve with warm bread and poached eggs on the side.