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Avocado Tomato and Mushroom Salad

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20 minutes Prep: 10 minutes Cook: 10 minutes

337 calories per serving view nutrition facts

4 servings suggest servings

Ingredients

2	each	tomatoes	beef steak or hothouse
2	each	avocados	cut in half, peeled and seeded
1/3	cup	olive oil, extra-virgin	virgin olive oil
12	medium	mushrooms, shitake	mushroom caps, if using dried mushroom caps soak to reconstitute
1	tablespoon	garlic	finely minced
1	tablespoon	shallots	finely minced
1/4	cup	red wine vinegar
1/2	teaspoon	salt
1	x	black pepper	freshly ground

Directions

SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on plates.

Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes.

Add the garlic, shallots, vinegar and salt.

Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato.

Give a few turns of the peppermill over each salad as desired.

Distribute the dressing equally on the salads.

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Nutrition Facts

Serving Size 200g

Amount per Serving

Calories 337 88% of calories from fat

	% Daily Value*
Total Fat 33.0g	51%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 307mg	13%
Total Carbohydrate 12.0g	4%
Dietary Fiber 8.0g	30%
Sugars 2.0g
Protein 3.0g	5%

Vitamin A	14%		Vitamin C	31%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Homemade Potato Soup

i enjoy making the potato soup it was so simple and tasty to boot. my house smell so good when i walk in the door. serve with salad and toasty cheese bread.what a quick and easy supper.