Name Avocado & mushroom salad


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* 250 g (8 oz) button mushrooms, quartered
* 1/2 head curly endive
* 1 lime or small lemon
* 3 avocados
* 25 g (1 oz) pine nuts, toasted
* grated rind of 1/2 lemon


* 6 tablespoons olive oil
* 3-4 tablespoons lime juice
* 1 garlic clove, crushed
* 1 teaspoon crushed coriander seeds
* 1 teaspoon honey
* salt and freshly ground black pepper

1. Mix the dressing ingredients together and season to taste. Put the mushrooms in a large bowl, pour over the dressing and toss well, until all the mushrooms are coated.
2. Arrange endive in a serving bowl. Squeeze the juice from half the lime or lemon; slice the remainder. Slice the avocados, sprinkle with lime or lemon juice to prevent discoloration and arrange on top of the endive. Spoon the mushrooms into the centre. Sprinkle over the pine nuts and lemon rind and garnish with the lime or lemon slices. Serve immediately.

Serves: 4

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