Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
Cook 30 minutesServes 6
Ingredients
Method
Dressing
1/4 cup extra virgin olive oil
1 tbs lemon juice
2 tbs mirin or sweet sherry
1 garlic clove, crushed
1 tsp honey
1 tsp Dijon mustard
Mushroom, Tomato and Avocado Salad
300g button mushrooms, sliced
15cm piece Turkish bread, split
Olive oil cooking spray
2 large ripe avocados, halved, stone removed
500g cherry tomatoes, halved
2 Lebanese cucumbers, halved, deseeded, sliced
1 cup small basil leaves
Dressing
Combine all the dressing ingredients in a screw-top jar with salt and pepper. Shake well to combine.
Mushroom, Tomato and Avocado Salad
Place the mushrooms in a bowl. Pour over two-thirds of the dressing, stir to coat. Cover and set aside 30 minutes until mushrooms have absorbed the dressing
Preheat oven 220°C. Cut Turkish bread into 1cm cubes. Place onto a baking tray. Spray both sides of bread with olive oil.
Bake for 10 to 15 minutes, tossing occasionally until golden and crisp. Set aside to cool
Dice avocados and add to mushrooms with tomatoes, cucumber, basil and toasted Turkish bread. Pour over the remaining dressing, toss gently. Serve immediately
