California Avocado-Mushroom Salad
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Wine vinegar||1 Tablespoon|
|Parsley||1 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), halved|
|Ground black pepper||To Taste|
|Lemon juice||1 Tablespoon|
|Ripe california avocados||2|
|Mushrooms||1⁄2 Pound, thinly sliced|
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.