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