½ lb. small button mushrooms
2 avocados
½ cup oil
3 T. tarragon vinegar
2 T. lemon juice
2 T. water
1 T. minced fresh parsley
1 clove garlic, minced
¾ tsp. salt
Pepper to taste
Whole lettuce leaves
Remove the stems from the mushrooms. Peel and slice or cube the avocados. Place both in a salad bowl.
Combine remaining ingredients except for the lettuce leaves and pour over avocados and mushrooms. Cover bowl tightly and chill for several hours, spooning the dressing over the vegetables several times. Serve on lettuce leaves.
Serves 4 to 6.