• Servings 4-6
  • Prep 2 hours marination min
  • Cuisine
  • Skill Level

Avocado Mushroom Salad


  • 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
  • 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.

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