Mushroom, Green Bean and Avocado Summer Salad

 I recently bought 3 avocados. And let me just say, all 3 were delicious!!! perfect ripeness. creamy. deliciousness. I love avocados! I could eat a whole one every day probably. Unfortunately, my current budget does not allow for such splurges. A girl can dream though. When I do get my hands on them I do not take them for granted. Out of these 3, I made Guacamole, Avocado, Egg and Spinach Breakfast (2 days worth), Roasted Eggplant and Avocado Salad, and (the recipe I'm going to share today) Mushroom, Green Bean, and Avocado Summer Salad. I'm feeding 2 people so when I make meals I use only a half of the avocado to make it stretch. I use either a lemon or lime and squeeze the juice on the open cut side and put it in a plastic container with lid in the fridge. It might still turn a little brown but if I eat it with in 2 or so days of cutting it, it's still great, sometimes even a little more ripe and creamier.
So this salad that I'm going to share with you today is just something that I whipped together because I didn't have much time and it's too hot to cook anything. So I opted for a salad and I had to use only what I had. I was a little weary because I don't usually use raw mushroom, they're a food I will snack on raw while I'm cooking and I like it, but never think about actually using them raw. But I had them, I also had green beans, something else I don't usually eat raw. So I thought what the heck, you only live once let's eat some raw mushrooms and green beans! And you know, it was so good I had to tell you about it!

Mushroom, Green Bean and Avocado Summer Salad
(this recipe made 2 salads for me, but you can add as much or as little as each veggie as you want!)
1/2 cup Green Beans, cut in half
1/4 cup Mushrooms, sliced
1/2 Avocado, sliced
1/4 Lime, for each salad
salt, pepper, garlic powder (to taste)
All on top of a bed of Romaine
Fresh Cilantro
Pinch the ends off the green beans and cut in half. Slice the mushrooms and the avocado. Quarter the lime. Put romaine in bowls and top with the veggies, salt, pepper and garlic powder. Garnish with cilantro.

I served it with sliced avocado but when I actually ate it, I squeezed the lime over it and mashed it which made a sort of avocado dressing. It was so simple yet so tasty!

enjoy. and please let me know how it turns out. And if you have any interesting ideas to do with avocados feel free to share!