Tomato, avocado and mushroom salad

Yield: 6 Servings

Measure Ingredient
2 \N Tomatoes, red ripe --
\N \N Beefstea
4 \N Plum tomatoes
1 teaspoon Garlic -- minced
2 \N Avocados -- cut in half
1 tablespoon Shallots -- minced
1 tablespoon Finely minced garlic
¼ cup Red wine vinegar
⅓ cup Olive oil -- virgin
½ teaspoon Salt
12 mediums Shiitake mushrooms caps

Recipe by: PRK Preparation Time: 0:30 Pepper -- fresh ground Slice the tomato and peel the avocado from stem to tip and fan on plates.

Just before serving, heat the olive oil in a medium skillet over medium hea add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallot 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.

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