• Ingredients:
  • 1 head of broccoli
  • salt
  • water
  • ice cubes
  • 8oz package of FunGuy crimini mushrooms
  • 1 small red onion
  • 1 avocado
  • 2 small pears
  • 2 tablespoons butter
  • 4 cups arugula, washed and drained
  • 2 tablespoons olive oil
  • 1 orange, juiced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • salt and black pepper to taste

Get the year started on the right track with the FunGuy! 

Crisp and crunchy broccoli pairs with peppery arugula leaves to make the base of this hearty and healthy salad, and is topped with slices of creamy avocado, buttery sautéed sweet pears, and slices of crimini mushrooms. We’ve made sure to include a sweet and tangy orange Dijon vinaigrette, but really this is still delicious sans dressing!

DIRECTIONS:

  1. Bring a pot of salted water to a boil over high heat. Prepare a large bowl with cold ice water.
  2. Rinse the head of broccoli and cut it down to florets, discarding the tough stem. Once the water is boiling, transfer the broccoli to the boiling water and allow it to cook 2-3 minutes, or until just tender and bright vibrant green. Drain the hot water and transfer the broccoli immediately to the bowl of ice water to stop the cooking and cool down. Once the broccoli has cooled, transfer it to a colander to drain off the water. 
  3. Prepare the rest of the salad while the broccoli cools fully and drains. 
  4. Brush off any debris from the FunGuy crimini mushrooms with a damp cloth, trim the stems and slice thinly. Peel and thinly slice the red onion. Remove the skin and seed from the avocado and slice. Remove the stem and seeds from the pear before slicing as well. 
  5. Melt the butter in a sauté pan over medium heat. Add the mushrooms in a single layer to the pan and sauté 4-5 minutes or until brown around the edges. Add the pear slices to the pan and cook 3-4 minutes on each side, or until browned. Turn off the heat, sprinkle with a pinch of salt, and cover to keep warm while assembling the salad. 
  6. In a bowl, whisk the olive oil, orange juice, honey, and Dijon mustard together. Taste and season with salt and pepper as desired. 
  7. Divide the arugula and broccoli between two dishes and add the sliced avocado, mushrooms, and pears to each. Drizzle each salad with the vinaigrette. 
  8. Serve immediately. 

Have a Fun meal!