Avocado Mushroom Salad

Name: Avocado Mushroom Salad
Prep time: 2 min
Total time: 2 min
Yield: 4
Ingredients: 1/2 cup canola oil or olive oil; 2 tbs lemon juice; 1 tbs wine vinegar; 1/4 cup parsley, minced; 1 clove garlic, minced; kosher salt and black pepper to taste; 1 avocado, peeled, seeded and cut into 1 inch chunks; 1/2 lb fresh button mushrooms, stems removed and sliced very thin; 1 cup of fusilli pasta

Ingredients

1/2 cup canola oil or olive oil
2 tbs lemon juice
1 tbs wine vinegar
1/4 cup parsley, minced
1 clove garlic, minced
kosher salt and black pepper to taste
1 avocado, peeled, seeded and cut into 1 inch chunks
1/2 lb fresh button mushrooms, stems removed and sliced very thin
1 cup of fusilli pasta

Directions:

Cook the fusilli according to package directions. Drain and rinse under cold water. Set aside.
Combine the oil, lemon juice, vinegar, parsley, garlic, salt and pepper in a large bowl.
Mix the dressing with a wire whisk until blended and creamy.
Add the avocado and sliced mushrooms and allow to marinate covered for 1-2 hours.
Add the fusilli to the marinated mushrooms and avocado and gently mix well.