Vegetarian Salpicón

Mauricio Eggleton
If you don't consume meat or are looking for a fresh and delicious Lent meal, this option is ideal for you! This vegetarian salpicón is a perfect dish for a meatless Monday, nutritious, filling, and easy to prepare. Don't miss this vegetarian salpicón recipe!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup oyster mushrooms
  • 1 cup button mushrooms
  • 1 cup red onion
  • 2 yellow bell peppers
  • 1 avocado
  • 1/3 cups olive oil
  • 3 tablespoons white vinegar
  • salt
  • pepper
  • epazote, dry
  • 8 corn tostadas
  • cherry tomato, for garnish
  • cilantro, for garnish
  • avocado, for accompaniment
Preparation
20 mins
Low
  • Wash and disinfect the cilantro, set aside.
  • Slice the mushrooms thinly, shred the mushrooms, cut the red onion and yellow bell pepper into thin strips, set aside.
  • Add olive oil, yellow bell pepper, red onion, salt, pepper to a pan, and cook for 5 minutes, then add the mushrooms and the sliced mushrooms, and mix with tongs; pour in the vinegar and the dried epazote.
  • Mix the preparation in a bowl and let it rest for 20 minutes.
  • Serve on tostadas and garnish with cherry tomatoes, cilantro, and avocado. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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