Products Needed:
¼ lb (100g) canned field mushrooms
2 avocados
4 boiled eggs
2 tomatoeses
2 oz (50g) spring onions
4 tbsp vegetable oil
1 tbsp wine vinegar
1 tbsp chopped parsley greens
1 tsp mustard
salt
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Directions: Rinse the tomatoes, cut into thin rings and put on a serving dish. Peel, halve and pit the avocados, slice fine and put on the tomatoes fan-like. Slice the mushrooms and put along with the spring onions on the avocado. Cover with the sliced eggs.
To prepare the dressing mix the oil with the vinegar, mustard, salt and greens.
Before serving coat the salad with the dressing.
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