Avocado, grapefruit & forest mushroom salad

Ingredients

(serves 4-6):

• 2 avocados, hulled and sliced
• 1 lemon, juice
• 2 grapefruits, skinned and segmented
• 150 grams assorted forest mushrooms: enoki, oyster, portobello, slippery jacks
• 50 ml red wine vinegar
• 90 ml olive oil
• 50 grams pistachio, chopped
• 2 Belgium endive
• 1 tablespoon ground fresh rosemary, garlic and lemon zest

Method

1. In a small bowl soak avocado in lemon juice.
2. Using a mortar and pestle grind rosemary, garlic and lemon together until it is a paste.
3. Add red wine vinegar and olive oil and mix together. Set aside.
4. In a medium bowl add the remaining ingredients and lightly toss all the ingredients together and slowly add rosemary vinaigrette.
5. Serve in a bowl and sprinkle with the chopped pistachios.

• AVOCADO
• cancer
• mushroom