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California Avocado-Mushroom Salad

salad.queen's picture
  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

Combine oil, vinegar, parsley, garlic, salt, pepper and lemon juice; chill well.
Halve avocados lengthwise, twisting gently to separate halves.
Whack a sharp knife directly into seeds and twist to lift out.
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.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 198 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.9%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 332.6 mg13.9%

Total Carbohydrates 6 g2.1%

Dietary Fiber 3.8 g15.4%

Sugars 0.9 g

Protein 2 g4.7%

Vitamin A 15.5% Vitamin C 18.2%

Calcium 1.6% Iron 4.6%

*Based on a 2000 Calorie diet

California Avocado-Mushroom Salad Recipe