Susi's Broccoli, Mushroom and
Avocado Salad

Ingredients 1 - 2 large avocados, cut into chunks 1 lb fresh mushrooms, sliced 1 head broccoli 4 tblsp olive oil 2 - 3 tblsp freshly squeezed lemon juice 1 - 2 tblsp Dijon mustard

Method Divide the broccoli head into florets and lightly steam. Drain and set aside to cool thoroughly. Clean and slice the mushrooms. Remove the skin from the avocados and cut into chunks. Squeeze a little lemon juice over the avocado to keep the fresh colour. Lightly toss the vegetables together. Thoroughly mix the olive oil, lemon juice and Dijon mustard together and drizzle over the vegetables. Chill before serving.

Susi Torre-Bueno contributed this salad recipe. She says, "This is a family favourite. I got it from my sweet mother-in-law who is a terrific and adventurous cook." Susi is passionate about gardening and cultivates tropical and Mediterranean plants in her garden near San Diego, California. She especially enjoys growing plants from seed and "is crazy about variegated plants." She does voluntary work for the San Diego Horticultural Society, and is on the Board of Trustees for Quail Botanical Gardens in Encinitas. Her main contribution for Quail is chairing the Children's Garden Project Committee which is endeavouring to install a world-class children's garden by 2202.