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Avocado, Tomato & Mushroom Salad

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Recipe

Avocado, Tomato and Mushroom Salad recipe

 

Yield

6 servings

Prep

15 min

Cook

5 min

Ready

20 min

Ingredients

Amount Measure Ingredient Features
4 each italian plum (roma) tomatoes
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2 each avocados
cut in half, seed removed, peeled
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cup olive oil, extra-virgin
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12 medium mushrooms, shiitake
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1 tablespoon garlic
finely minced
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1 tablespoon shallots
finely minced
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¼ cup red wine vinegar
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½ teaspoon salt
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black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
4 each italian plum (roma) tomatoes
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2 each avocados
cut in half, seed removed, peeled
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79 ml olive oil, extra-virgin
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12 medium mushrooms, shiitake
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15 ml garlic
finely minced
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15 ml shallots
finely minced
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59 ml red wine vinegar
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2.5 ml salt
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1 x black pepper
freshly ground
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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 23285% 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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