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Avocado, grapefruit & forest mushroom salad

A fresh salad containing some of the best ingredients to help reduce your risk of cancer.

Shopping list (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


  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 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.

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