Summary

Ingredients

• 2 avocado (s), ripe
• 500 g mushrooms, brown
• 2 lime (s) or lemons
• 1 bowl cress
• 2 tablespoon olive oil or walnut oil
• 1 tablespoon cane sugar
• sea-salt
• Pepper, freshly ground

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Instructions

1. Remove the peel of the avocados, cut the fruit once lengthways and remove the core. Cut the pulp into approx. 1.5 cm pieces and place in a salad bowl. Immediately add a few splashes of lime or lemon juice to prevent the avocados from turning brown. Finely chop the cleaned mushrooms and add to the avocados.
2. For the marinade, whip the juice of the limes or lemons with the oil (walnut oil gives it a particularly fine note), season with sugar, sea salt and pepper.
3. Gently mix the marinade with the avocado pieces and mushrooms. Cut off the cress and add to the salad, carefully fold in.
4. As a tasty variation, lemon thyme can also be used instead of cress.
5. Ideal as a starter, side dish to grilled food or shrimp skewers.
6. I also serve ciabatta.