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Add a photoRaciónes: 6
Ingredientes
- 2 x Tomatoes, red ripe --
- Â Â Beefstea
- 4 x Plum tomatoes
- 1 tsp Garlic -- chopped
- 2 x Avocados -- cut in half
- 1 Tbsp. Shallots -- chopped
- 1 Tbsp. Finely chopped garlic
- 1/4 c. Red wine vinegar
- 1/3 c. Extra virgin olive oil -- virgin
- 1/2 tsp Salt
- 12 med Shiitake mushrooms caps
Direcciones
- Preparation Time: 0:30 Pepper - fresh grnd
- Slice thetomato and peel the avocado from stem to tip and fan on plates.
- Just before serving, heat the extra virgin olive oil in a medium skillet over medium hea add in the mushrooms and cook, covered, for 5 min. Add in the garlic, shallot vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato. Give a few turns of the peppermill over each salad as desired. Distribute the dressing equally on the salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 207 | |
| Calories from Fat 154 | 74% |
| Total Fat 17.3g | 22% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 206mg | 9% |
| Potassium 620mg | 18% |
| Total Carbs 11.86g | 3% |
| Dietary Fiber 5.3g | 18% |
| Sugars 3.89g | 3% |
| Protein 3.31g | 5% |
