Avocado And Mushroom Salad Recipes

MUSHROOM AND AVOCADO SALAD

Steps:

• 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.
• Peel the avocados, and cut them in halves. Remove and discard the pits. Cut avocados into 1-inch cubes.
• Add the avocados and parsley to the salad bowl. Toss gently and blend.

AVOCADO-MISO-MUSHROOM GRAIN BOWL

Steps:

• In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medi­um heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
• Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
• In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.

AVOCADO AND MUSHROOM SALAD

Steps:

• Beat vinegar with oil, cumin, salt and pepper.
• Rinse mushrooms; trim off stem ends and slice mushrooms. Cube avocado.
• Divide mushrooms and avocado between two plates. Whisk dressing over salads.

AVOCADO AND MUSHROOM SALAD

Steps:

• Combine and chill for marinade oil, vinegar, seasonings and lemon juice.
• Layer sliced avocados and mushrooms on platter. Marinate in dressing 1 hour. Cook time is actually marinate time.

ASPARAGUS AVOCADO MEDLEY EVONNE STYLE

Steps:

• Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool.
• Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic vinegar, Dijon mustard, garlic, basil, thyme, salt, and black pepper in a jar with a tight-fitting lid; cover and shake dressing to mix. Pour dressing over salad and toss again to coat. Cover salad and refrigerate until serving time.

AVOCADO AND MUSHROOM SALAD

Steps:

• Peel the avocados, and cut them in half. Remove and discard the pit. Cut the avocados into 1 1/2-inch lengths.
• 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.