2 slices lemon
3 peppercorns
Dash salt
2 cloves garlic, unpeeled and crushed
2 to 3 med. squid, cleaned and cut into rings (shrimp or scallops, too)
6 to 8 sprigs of parsley, finely chopped
1 clove garlic, chopped
1/3 c. olive oil
1 tbsp. vinegar
2 tbsp. lemon juice
Salt and pepper to taste
2 avocados, peeled and cut into chunks
1/2 lb. mushrooms, sliced

Add lemon, peppercorns, garlic and salt to saucepan with 1 quart water. Bring to a boil and simmer at least 10 minutes; covered. Add squid rings and cook until white and tender, anywhere from 1 to 2 minutes. Remove squid and cool. Combine parsley, garlic, oil, vinegar, lemon juice, salt and pepper in a jar and shake vigorously. Cube avocados and slice mushrooms and add to a glass or ceramic dish with squid. Pour dressing over all and let marinate at least one hour. Arrange on a bed of lettuce or on individual plates over a lettuce leaf.