Mushroom, Tomato & Avocado Salad

  • Cooking time: 30 mins
  • Serves: 6
  • 200g button or cup mushrooms, halved
  •  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

  • 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
  1. To make the dressing, combine all the dressing ingredients in a screw-top jar with salt and pepper. Shake well to combine. 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.
  2. Preheat oven 220C. 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.
  3. Dice the avocados. Add to the mushrooms with the tomatoes, cucumber, basil and toasted turkish bread. Pour over the remaining dressing, toss gently. Serve immediately.

Cooks tip – This is great as a side dish or add 1kg cooked peeled prawns and serve as a main.