West Coast Luncheon Salad

1 cup fresh mushrooms, sliced
1 cup cooked shrimp
3/4 teaspoon tarragon leaves, crushed
1 teaspoon garlic powder
1/5 cup Italian or herb dressing
1 head loose leaf lettuce
3 ripe avocados
1 backet cherry tomatoes

Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill for 1
hour. Arrange lettuce leaves on individual salad plates. Peel, halve and
pit avocados. Place a half-avocado on each plate, and fill with salad
mixture. Garnish with cherry tomatoes.

Category: Salads
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