¼ cup lemon juice 1 ripe avocado, peeled and deseeded
2 tsp wasabi paste
¼ cup Japanese mayonnaise
8 flat mushrooms, stems removed
2 tbs peanut oil
Salt and pepper
2 cups mixed Asian herbs or micro salad greens
1 small beetroot, julienned
* Miso paste is a fermented soybean mixture used for stews. It can be found in most supermarkets and all Asian grocers.
To make the dressing; whisk miso paste and lemon juice together and set aside
Puree avocado, wasabi and mayonnaise in a blender. Set aside.
Preheat a greased barbecue grill on high heat. Toss mushrooms in peanut oil and season with salt and pepper. Arrange mushrooms stem‐side down on barbecue. Barbecue for 3 minutes. Turn mushrooms and spoon over dressing. Barbecue for 3- ‐4 minutes, until the sauce is hot and mushrooms are tender.
Place salad greens on serving plates, top with avocado puree, mushrooms and sprinkle with beetroot and s