Pan Seared Mushroom and Avocado Salad
400g Fresh Mushrooms, halved
1 bunch Fresh Asparagus
¼ cup Parmesan Cheese, shaved
½ Tbsp. Sesame Seeds
1 Fresh Avocado
1 clove Garlic
2 wedges of Fresh Lime
2 Tbsp. Olive Oil
Salt & Pepper
- Heat a medium sized frying pan to high heat cover with 1 Tbsp. of olive oil, sprinkle salt and pepper and add 1 clove of diced garlic.
- Cook for 1-2 minutes until garlic is slightly browned and add halved mushrooms and asparagus. Cook on medium heat until both mushrooms and asparagus are browned and slightly soft. Remove from heat and place in a medium sized mixing bowl.
- Cut avocado into small pieces and mix gently with mushrooms and avocado. Dress salad with 1 Tbsp. of olive oil and the juice from ½ of a fresh lime.
- Sprinkle thin slices of Parmesan cheese and sesame seeds over salad and serve.
Bon Apetit from Physio Direct
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