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Ingredients
2 small firm, ripe avocados
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
2 tablespoons Dijon mustard
1 tablespoon finely chopped garlic
2 tablespoons finely chopped parsley
⅓ pound mushrooms, thinly sliced
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
12 grams carbs; 270 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 25 grams fat; 8 grams fiber; 391 milligrams sodium; 4 grams protein; 2 grams sugar
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 1 ½-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.