April 19, 2016
By Australian Mushrooms Salad Light Meal, Sauces, Vegetarian no-cooking Autumn Flavours, Autumn salads, Lunch, Sensational salads, Spring salads, Superfood Salads
300 g button mushroom, sliced
2 large ripe avocados
500 g cherry tomatoes, halved
2 Lebanese cucumbers, thinly sliced
1 cup small basil leaves
1/4 cup extra virgin olive oil
1 / small lemon, juiced
1 garlic clove, crushed
1 tsp honey
1 tsp Dijon mustard
1Make the dressing: Combine all the ingredients in a screw-top jar. Shake until well combined. Season as required.
2Place the mushrooms in a large glass bowl. Pour two –thirds of the dressing over the mushrooms and stir to coat. Cover and stand for 30 minutes or until mushrooms absorb the dressing.
3Peel and dice the avocados. Add the avocados, tomatoes, cucumber and bail to the mushrooms. Pour over the remaining dressing and toss gently to combine. Serve.
Cook’s note: To turn this into a main meal, add 750g cooked peeled prawns.
Tip: Mirin, also known as rice wine is available in the Asian section of supermarkets and from Asian grocery stores.