| 1/2 lb
mushrooms 1 Tbsp chopped parsley 1 small garlic clove, finely minced 1/4 cup lemon juice 1/3 cup vegetable oil |
1 Tbsp white
tarragon vinegar 1 tsp salt Freshly ground pepper to taste 2 ripe avocados |
| Trim mushrooms and slice
thinly.� Put in bowl with parsley and garlic and toss lightly.� Add lemon juice,
oil, vinegar, salt, and pepper, and toss again.� Peel avocados, cut in half, and
remove pits.� Cut into 1/2-inch slices and gently toss with mushroom mixture.
� Cover tightly and chill 1 to 6 hours before serving. Makes 6 servings. � |
|