California Avocado-Mushroom Salad Recipe
Ingredients
| Olive oil | 1⁄3 Cup (5.33 tbs) | |
| Wine vinegar | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5 gm), halved | |
| Salt | 1 Teaspoon | |
| Ground black pepper | To Taste | |
| Lemon juice | 1 Tablespoon | |
| Ripe california avocados | 2 | |
| Mushrooms | 1⁄2 Pound, thinly sliced | |
| Lettuce leaves | 4 |
Nutrition Facts
Serving size
Calories 195 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.4%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 332.3 mg13.8%
Total Carbohydrates 6 g2.1%
Dietary Fiber 3.8 g15.1%
Sugars 1.1 g
Protein 2 g4.7%
Vitamin A 14.1% Vitamin C 11.3%
Calcium 1% Iron 3%
*Based on a 2000 Calorie diet
Directions
Halve avocados lengthwise, twisting gently to separate halves.
Whack a sharp knife directly into seeds and twist to lift out.
Peel.
Place avocados, cavity-side down, on cutting surface, and slice very thin.
Layer sliced avocados and mushrooms on platter.
Marinate in dressing 1 hour before serving.
Drain and serve on lettuce leaves.
Garnish with parsley, if desired.
Chef
