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Avocado, Tomato and Mushroom Salad

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20 minutes Prep: 15 minutes Cook: 5 minutes

348 calories per serving view nutrition facts

4 servings suggest servings

Ingredients

4	each	italian plum (roma) tomatoes
2	each	avocados	cut in half, seed removed, peeled
1/3	cup	olive oil, extra-virgin
12	medium	mushrooms, shitake
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 avocados 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 261g

Amount per Serving

Calories 348 85% of calories from fat

	% Daily Value*
Total Fat 33.0g	51%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 310mg	13%
Total Carbohydrate 14.0g	5%
Dietary Fiber 8.0g	33%
Sugars 4.0g
Protein 3.0g	7%

Vitamin A	24%		Vitamin C	44%
Calcium	3%		Iron	6%

* 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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Member Review

An Absolutely Perfect Roast Goose!

I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.

Reviewed by gooseboy