Avocado and Mushroom Salad

By Marian Burros

Published October 6, 1981

Total Time
10 minutes
Rating
3(7)
Comments
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Ingredients

Yield:2 servings

  • 2 tablespoons red wine vinegar

  • 3 tablespoons light olive oil

  • ¼ teaspoon ground cumin

  • Salt and freshly ground black pepper to taste

  • 8 medium mushrooms

  • 1 ripe, medium avocado

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

11 grams carbs; 361 calories; 25 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 35 grams fat; 8 grams fiber; 485 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

  1. Step 1

    Beat vinegar with oil, cumin, salt and pepper.

  2. Step 2

    Rinse mushrooms; trim off stem ends and slice mushrooms. Cube avocado.

  3. Step 3

    Divide mushrooms and avocado between two plates. Whisk dressing over salads.

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3 out of 5
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