Servings: 4

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Tamarillo Mushroom Avocado Salad


3 Frieda’s Red or Yellow Tamarillos
2 cups torn bibb or romaine lettuce leaves
1 cup red cabbage, shredded
1 cup fresh mushrooms, sliced
½ medium-sized ripe avocado, peeled, pitted, and sliced

Shallot Vinaigrette Dressing:
1/3 cup olive oil
¼ cup red or white wine vinegar
1 Frieda’s Shallot, peeled and chopped
1 tablespoon parsley, chopped
½  teaspoon sugar
1/8 teaspoon pepper


Peel tamarillos by pouring boiling water quickly over fruit. Remove skins and stems. Cut in half, then slice thinly. On 4 salad plates, arrange lettuce and cabbage. Place mushrooms, avocado, and tamarillo slices on plates in a decorative design.

For dressing: In shaker jar, combine dressing ingredients. Cover and shake until well blended. Drizzle dressing over salad and serve.