Mushroom, Avocado and Arugula Salad

Slice the champignons (300 g). Sauté them over high heat with part of the olive oil (10 g) for 3-5 minutes, until browned but not stewed.

Peel the avocado (120 g) and slice it. Halve the cherry tomatoes (80 g), rinse the arugula (50 g), and dry it well.

Mix the remaining olive oil (20 g), balsamic vinegar (5 g), lemon juice (15 g), sugar-free mustard (3 g), table salt (2 g), and black pepper (1 g).

Toss the arugula with some dressing. Add the avocado, tomatoes, and warm mushrooms, mix gently, and serve right away.