Since going vegetarian last summer I’ve been making a salad for my big meal of each day.
My salads aren’t jut a few greens, tomatoes and some onion. Into one ten inch plate I fit a huge portion of my daily fruit and vegetable requirements as well as healthy fats like walnuts, avocado and olive oil.
Spinach Salad with Sautéed Mushrooms and Guacamole
Two cups loose, fresh spinach
1/4 cucumber peeled, seeded and chopped
Home made guacamole (recipe to follow)
1/2 pint sauteed mushrooms
1-2 T. butter
Olive oil, sea salt, ground pepper and lemon juice to taste
1 avocado, mashed
juice of 1/2 lime
1-2 garlic cloves, finely chopped
Slice mushrooms and saute’ in large skillet with butter. Set aside.
In a medium size bowl, mash the avocado (I like to use a potato masher), adding the lime juice and garlic. Set aside.
On a large dinner plate place spinach, cucumber and mushrooms. Dress with oil, lemon juice and season. Place a large helping of guacamole on top and serve immediately on a chilled plate.
The flavors and textures are divine. Perfect dinner for early autumn while the days are still slightly warm.