For the mushroom salad, mix salt, juice and grated lemon, pepper and sugar with a whisk. Gradually stir in nut oil.
Wash radishes and mushrooms and chop both into thin slices.
Peel avocados, cut in half, remove stone and cut flesh lengthwise into thin strips. Arrange avocados, mushrooms and radishes on plates and quickly baste with marinade. Cut cress and sprinkle over mushroom salad.
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