1/2 c. salad oil
3 tbsp. tarragon vinegar
2 tbsp. lemon juice
2 tbsp. water
1 tbsp. parsley, chopped
1 clove garlic, minced
3/4 tbsp. salt
Dash pepper
2 avocados, peeled, pitted & sliced
8 oz. fresh mushrooms, halved lengthwise (3 c.)
Parsley sprigs

In screw-top jar, combine oil, vinegar, lemon juice, water, chopped parsley, garlic, salt and pepper. Cover and shake to blend.

Pour over avocados and mushrooms in shallow dish. Chill several hours, spooning marinade over occasionally.

To serve, drain avocados and mushrooms; arrange on platter. Garnish with parsley sprigs. Serves 8.