Best 3 Avocado And Mushroom Salad Recipes

Unlock the flavors of nature with a delectable avocado and mushroom salad recipe. Discover a harmonious blend of creamy avocado, earthy mushrooms, and a refreshing medley of vegetables, tossed in a zesty dressing. This salad is not just a feast for the taste buds but also a vibrant spectacle for the eyes. With its vibrant colors and textures, it will add a touch of elegance and nourishment to your meal. So embark on a culinary journey as we present you with the best recipe for a tantalizing avocado and mushroom salad, ensuring a healthy and flavorful experience.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM, RADISH, AND BIBB LETTUCE SALAD WITH AVOCADO DRESSING

Mushroom, Radish, and Bibb Lettuce Salad with Avocado Dressing image

Categories Salad Leafy Green Mushroom Vegetable Quick & Easy Avocado Radish Spring Parsley Lettuce Gourmet

Yield Serves 6

Number Of Ingredients 13

Ingredients

For avocado dressing
1 ripe California avocado
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
3/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup packed fresh flat-leafed parsley leaves
1/4 cup olive oil
4 heads Bibb lettuce
6 ounces mushrooms
1 cup radishes
1/4 cup packed fresh flat-leafed parsley leaves

Steps:

Make dressing:
Pit and peel avocado and mash enough to measure 1/4 cup. In a blender purée mashed avocado with remaining dressing ingredients until smooth.
Discard any discolored lettuce leaves. Separately cut mushrooms and radishes into thin slices. In a small bowl combine mushrooms and 2 tablespoons dressing and toss to coat. Divide lettuce among 6 salad bowls or plates and top with mushrooms, radishes, and parsley. Drizzle salads with some remaining dressing.

AVOCADO AND MUSHROOM SALAD

Avocado and Mushroom Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 small firm, ripe avocados
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
2 tablespoons Dijon mustard
1 tablespoon finely chopped garlic
2 tablespoons finely chopped parsley
1/3 pound mushrooms, thinly sliced
Salt and freshly ground pepper to taste

Steps:

Peel the avocados, and cut them in half. Remove and discard the pit. Cut the avocados into 1 1/2-inch lengths.
Thoroughly blend the oil, lemon juice, vinegar, mustard, garlic and parsley with a wire whisk in a salad bowl. Add the mushrooms, avocado and salt and pepper to taste. Toss well and serve.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 390 milligrams, Sugar 2 grams, TransFat 0 grams

AVOCADO AND MUSHROOM SALAD

Avocado and Mushroom Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 tablespoons red wine vinegar
3 tablespoons light olive oil
1/4 teaspoon ground cumin
Salt and freshly ground black pepper to taste
8 medium mushrooms
1 ripe, medium avocado

Steps:

Beat vinegar with oil, cumin, salt and pepper.
Rinse mushrooms; trim off stem ends and slice mushrooms. Cube avocado.
Divide mushrooms and avocado between two plates. Whisk dressing over salads.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 485 milligrams, Sugar 2 grams

Tips:

Choose ripe avocados: Look for avocados that are dark green or nearly black in color. They should be slightly soft to the touch but not mushy.
Use fresh mushrooms: For the best flavor, use fresh mushrooms. Cremini, shiitake, and oyster mushrooms are all good choices.
Slice mushrooms thinly: This will help them cook evenly and absorb the dressing better.
Don't overcook the mushrooms: They should be cooked until they are tender but still have a little bit of a bite to them.
Use a light dressing: A simple vinaigrette or lemon-tahini dressing is a good choice for this salad. Avoid using heavy dressings, as they will overpower the delicate flavors of the avocado and mushrooms.
Serve immediately: This salad is best served immediately after it is made. The avocado will start to brown if it sits for too long.

Conclusion:

This avocado and mushroom salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with nutrients and antioxidants, and it is also a good source of fiber. The combination of creamy avocado, earthy mushrooms, and tangy dressing is sure to please everyone at the table. Whether you are looking for a vegan or vegetarian dish or simply want a light and refreshing meal, this avocado and mushroom salad is a great option. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this one a try.