Watercress And Avocado Salad With Lemon-Soy Dressing

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Los Angeles Times


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4 to 6

2 tablespoons olive oil

12 medium shiitake mushrooms, stemmed and sliced

2 teaspoons soy sauce, divided

About 1-1 1/2 tablespoons lemon juice

3 tablespoons hazelnut or walnut oil

Freshly ground pepper

2 bunches watercress, washed and dried, tough stems removed

1 large ripe avocado

4 small piquillo peppers, or 2 roasted red bell peppers, seeded and sliced

1/4 cup sliced almonds, toasted

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