Step 1

In a large salad bowl, toss together the arugula leaves, sundried tomatoes, onions, cheese and avocado.

Step 2

Whisk together the dressing ingredients until emulsified, then pour into the salad bowl and toss through. Set aside until the mushrooms are cooked.

Step 3

In a large frying pan, heat a little olive oil over medium-high heat. Stir fry the mushrooms until they start to reduce and release a little bit of their liquid. Then add in the garlic. Add lots of salt and pepper to taste. You can drizzle a little balsamic vinegar (around 1/2 teaspoon) or squeeze in some lemon juice if you wish. Continue to cook until they are well browned.

Step 4

Add the mushrooms to the salad, give it a final toss (or you can leave the mushrooms on top, without mixing it together if you prefer) and serve.