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Avocado, Tomato & Mushroom Salad

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Avocado, Tomato and Mushroom Salad recipe

YIELD

6 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

2 2
EACH EACH AVOCADOS
cut in half, seed removed, peeled
79
12 12
MEDIUM MEDIUM MUSHROOMS, SHIITAKE *
1 15
TABLESPOON ML GARLIC
finely minced
1 15
TABLESPOON ML SHALLOTS
finely minced
¼ 59
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 232 85% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 207mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 5g 22%
Sugars g
Protein 4g
Vitamin A 16% Vitamin C 29%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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