For the spring meadow, clean the mushrooms dry if necessary and cut into flakes. Peel and quarter the avocado, removing the pit. Cut the flesh into wedges and immediately sprinkle with lemon juice.
Stir canola oil, violet vinegar, herb salt, mustard and a pinch of sugar to make a marinade.
Place the sorted flowers on salad plates and arrange the mushrooms and avocado pieces on top. Drizzle the spring meadow with the marinade.
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