Avocado salad with mushrooms and tomatoes

Avocado salad with mushrooms and tomatoes
Preparation time: cca. 15 minutes (plus marinating time)
Per portion cca. 302 kcal / 1268 kJ
3 g P, 32 g F, 2 g CH
Serves 4

  • 2 ripe avocado
  • juice of 1 lime plus an additional 2 tbsp lime juice
  • 6 tbsp white wine vinegar
  • salt
  • pepper
  • pinch of dried oregano
  • 4 tbsp walnut oil
  • 100 g mushrooms
  • 100 g cherry tomatoes
  • 1 shallot
  1. Peel the avocados, remove the stone and slice the flesh into thin pieces. Sprinkle with the juice of 1 lime. Prepare a dressing from the white wine vinegar, a little salt, pepper, a pinch of dried oregano and the walnut oil, and pour half over the avocados. Cover with aluminium foil and marinate in the fridge for 30 minutes.
  2. Trim the mushrooms and clean gently with damp kitchen paper. Slice, and sprinkle with 2 tablespoons of lime juice. Wash, dry and trim the cherry tomatoes and cut out the stalks. Halve the tomatoes.
  3. Peel and chop the shallot. Drizzle the rest of the dressing over the mushrooms, tomatoes and diced shallot, and mix well. Arrange the salad on plates and decorate with the avocado slices on top.


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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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