Avocado Tomato And Mushroom Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Salads | 4 | Servings | |
INGREDIENTS
| 2 | Tomatoes | |
| hot-house or beefsteak | ||
| OR | ||
| 4 | Plum tomatoes | |
| 2 | Avocados, cut in half | |
| seed removed peeled | ||
| 1/3 | c | Virgin olive oil |
| 12 | Shiitake mushroom caps | |
| if using dried mushroom | ||
| caps soak to | ||
| reconstitute | ||
| 1 | T | Finely minced garlic |
| 1 | T | Finely minced shallots |
| 1/4 | c | Red wine vinegar |
| 1/2 | t | Salt |
| Freshly ground pepper |
INSTRUCTIONS
SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on plates. Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallots, vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato. Give a few turns of the peppermill over each salad as desired. Distribute the dressing equally on the salads. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 173
Calories From Fat: 113
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 461.7mg
Potassium: 679.2mg
Carbohydrates: 13.5g
Fiber: 7.2g
Sugar: 3.2g
Protein: 2.8g