Serves: 4
Total Calories: 137
1. In a small bowl, combine mushrooms, green onions and parsley.
2. In a small bowl, combine oil, lemon juice, basil, rosemary, salt and pepper with a wire whisk until well blended. Pour over mushrooms toss gently.
3. Cover with plastic wrap refrigerate 2 hours or longer.
4. When ready to serve, drain dressing from vegetables and dip avocado slices in dressing to prevent discoloring. In a medium bowl, combine romaine, mushroom mixture and remaining dressing toss gently. Garnish with avocado slices.
This Raw Mushroom And Avocado Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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