Avocado and Mushroom Salad

• 2 small firm, ripe avocados
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon red-wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped garlic
• 2 tablespoons finely chopped parsley
• 13 pound mushrooms, thinly sliced
• Salt and freshly ground pepper to taste

1. Peel the avocados, and cut them in half.
2. Remove and discard the pit.
3. Cut the avocados into 1 1/2-inch lengths.
4. Thoroughly blend the oil, lemon juice, vinegar, mustard, garlic and parsley with a wire whisk in a salad bowl.
5. Add the mushrooms, avocado and salt and pepper to taste.
6. Toss well and serve.

firm, olive oil, lemon juice, redwine vinegar, mustard, garlic, parsley, mushrooms, salt

Taken from cooking.nytimes.com/recipes/10930 (may not work)