Avocado and Mushroom Salad
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small firm, ripe avocados
- 3tablespoons olive oil
- 1tablespoon fresh lemon juice
- 1tablespoon red-wine vinegar
- 2tablespoons Dijon mustard
- 1tablespoon finely chopped garlic
- 2tablespoons finely chopped parsley
- ⅓pound mushrooms, thinly sliced
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
270 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 4 grams protein; 391 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the avocados, and cut them in half. Remove and discard the pit. Cut the avocados into 1½-inch lengths.
- Step 2
Thoroughly blend the oil, lemon juice, vinegar, mustard, garlic and parsley with a wire whisk in a salad bowl. Add the mushrooms, avocado and salt and pepper to taste. Toss well and serve.
Private Notes
Comments
Fabulous! I used balsamic vinegar p/o red wine and about 8 oz of cremini mushrooms and didn't use salt. It was easy and delicious!
Tasty and delicious! In the recipe I read on Upmixed was suggested instead of red-wine vinegar to use balsamic vinegar and in my opinion, the salad tasted even better.
Used balsamic vinegar for red wine vinegar, added chopped lettuce and tomatoes. Served in hot pitta breads! Great.
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