Avocado, Tomato & Mushroom Salad
Avocado, Tomato and Mushroom Salad recipe
Yield
6 servingsPrep
15 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
italian plum (roma) tomatoes
|
|
| 2 | each |
avocados
cut in half, seed removed, peeled |
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 12 | medium |
mushrooms, shiitake
|
*
|
| 1 | tablespoon |
garlic
finely minced |
|
| 1 | tablespoon |
shallots
finely minced |
|
| ¼ | cup |
red wine vinegar
|
|
| ½ | teaspoon |
salt
|
|
|
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
italian plum (roma) tomatoes
|
|
| 2 | each |
avocados
cut in half, seed removed, peeled |
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 12 | medium |
mushrooms, shiitake
|
*
|
| 15 | ml |
garlic
finely minced |
|
| 15 | ml |
shallots
finely minced |
|
| 59 | ml |
red wine vinegar
|
|
| 2.5 | ml |
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.
