Avocado Mushroom Salad, Avocado

20240816 #breakfastdiary 1149, 26°C/sunny, 20min/exercise(M) The baby bok choy was looking wilted, so I soaked it in water before bed, but when I woke up it was even more wilted — totally unusable. Turns out if you soak young leafy greens with delicate cell structure in water too long, the cells absorb too much moisture and burst or get damaged. Probably not just baby bok choy that does that. In place of the baby bok choy, I wash the greens (probably butterhead lettuce) under running water and pat dry. The avocado is in perfect condition. Cut it in half and remove the pit. Heat a pan with olive oil, salt, pepper, and sear the brown shimeji mushrooms. On a plate, layer the greens, avocado, then mushrooms in that order, and drizzle with vinaigrette. @eyvstory I used the mountain salt for this breakfast for the first time — thank you! 😃

Inspired by #나의프랑스식샐러드