Tomato, avocado and mushroom salad
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | Tomatoes, red ripe -- | |
Beefstea | ||
4 | Plum tomatoes | |
1 | teaspoon | Garlic -- minced |
2 | 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 |
Directions
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.
Recipe By :
File
Related recipes
- Avocado & orange salad
- Avocado bread
- Avocado butter
- Avocado cake
- Avocado chef salad
- Avocado green salad
- Avocado loaf
- Avocado loaf*
- Avocado muffins
- Avocado pie
- Avocado salad
- Avocado salmon sandwich
- Avocado sandwich spread
- Avocado sorbet
- Broccoli & avocado salad
- Chicken-avocado salad
- Cucumber & avocado salad
- Mango-avocado salad
- Pasta salad with avocado
- Spicy avocado salsa