Mushroom, tomato and avocado salad


Prep time15 minutes
Meal categorySalad
Recipe sourceAustralian Mushroom Growers


This vibrant salad is a perfect side dish. Try it with barbequed meat or seafood.


300Grambutton mushrooms (sliced)
2 Large ripe avocados
500Gramcherry tomatoes (halved)
2 lebanese cucumbers (thinly sliced)
1CupSmall basil leaves
1⁄4Cupextra virgin olive oil
1⁄2 Small lemon (juiced)
2Tablespoon (Metric)Mirin (see tip)
1 Garlic clove (crushed)
1Teaspoon (Metric)honey
1Teaspoon (Metric)Dijon Mustard


  1. Make the dressing: Combine all the ingredients in a screw-top jar. Shake until well combined. Season as required.
  2. Place the mushrooms in a large glass bowl. Pour two –thirds of the dressing over the mushrooms and stir to coat. Cover and stand for 30 minutes or until mushrooms absorb the dressing.
  3. Peel and dice the avocados. Add the avocados, tomatoes, cucumber and bail to the mushrooms. Pour over the remaining dressing and toss gently to combine. Serve.
  • To turn this into a main meal, add 750g cooked peeled prawns.
  • Mirin, also known as rice wine, is available in the Asian section of supermarkets and from Asian grocery stores.

Recipe reproduced with permission from Australian Mushroom Growers


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