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Avocado, Tomato and Mushroom Salad

 

Avocado, Tomato and Mushroom Salad recipe
37

Yield

6

servings

Prep

15

min

Cook

5

min

Ready

20

min

 

Ingredients

4 each italian plum (roma) tomatoes
2 each avocados
cut in half, seed removed, peeled
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
*

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

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Comments

Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 23285% of calories 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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