Mushroom, avocado and cashew salad

    20 min

    Fried mushrooms are topped with freshly grated Parmesan cheese and served on a bed of mixed salad leaves. You could stop there but cubes of avocado and chopped cashew nuts make this salad taste even better!

    1 person made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 250g crimini mushrooms, brushed clean and sliced
    • 2 tablespoons freshly grated Parmesan cheese
    • 100g mixed salad leaves
    • 1 avocado, cubed
    • salt and pepper, to taste
    • 2 tablespoons chopped cashews

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil in a wide pan over medium heat; add sliced mushrooms and cook until browned. Sprinkle grated Parmesan on top, if using; set pan aside.
    2. Arrange mixed lettuce leaves on two plates; top with avocado and cooked mushrooms. Season to taste with salt, pepper and a drizzle of olive oil if needed; top with chopped cashew nuts.

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