Advertisement
Ingredients
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
3 tablespoons vegetable oil
1 tablespoon finely chopped shallots
¼ pound fresh mushrooms, thinly sliced
2 firm, medium-size ripe avocados
2 tablespoons finely chopped parsley
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 267 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 26 grams fat; 7 grams fiber; 353 milligrams sodium; 3 grams protein; 1 gram 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.
Powered by
Preparation
- Step 1
Combine mustard, vinegar, oil, shallots and salt and pepper, and blend thoroughly with a wire whisk in a salad bowl. Add the mushrooms and blend.
- Step 2
Peel the avocados, and cut them in halves. Remove and discard the pits. Cut avocados into 1-inch cubes.
- Step 3
Add the avocados and parsley to the salad bowl. Toss gently and blend.
Private Notes