Avocado salad with mushrooms and cherry tomatoes

Ingredients for 4 servings:

• 2 avocados, ripe
• 1 lime(s), the juice
• 2 tbsp lime juice, additional
• 6 tbsp white wine vinegar
• e.g. salt and pepper
• 1 pinch(s) oregano, dried
• 4 tbsp oil (walnut oil)
• 100 g mushrooms
• 100 g cherry tomatoes
• 1 shallot(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Peel and pit the avocados, and slice thinly. Drizzle with lime juice. Make a dressing with the white wine vinegar, a little salt and pepper, a pinch of oregano, and the walnut oil. Pour half of the dressing over the avocados, cover with foil, and refrigerate for 30 minutes. Clean and slice the mushrooms, drizzle with 2 tablespoons of lime juice, and drizzle with 2 tablespoons of lime juice. Wash and halve the cherry tomatoes. Peel and chop the shallot. Drizzle the mushrooms, tomatoes, and diced shallots with the remaining dressing and mix well. Arrange the salad on plates and arrange the avocado slices on top.