Mushroom and Avocado Salad
Updated Aug. 11, 2023
- Total Time
- 15 minutes
- Rating
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Ingredients
- 1tablespoon Dijon mustard
- 1tablespoon red wine vinegar
- 3tablespoons vegetable oil
- 1tablespoon finely chopped shallots
- ¼pound fresh mushrooms, thinly sliced
- 2firm, medium-size ripe avocados
- 2tablespoons finely chopped parsley
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
267 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 3 grams protein; 353 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
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