Beet, Mushroom and Avocado Salad

DANIELLE OCCHIOGROSSO

YIELDS: 4 servings
PREP TIME: 0 hours 10 mins
COOK TIME: 0 hours 20 mins
TOTAL TIME: 0 hours 30 mins

Ingredients
medium portobello mushroom caps
1/4 c. lemon juice
3 tbsp. olive oil
small shallot, finely chopped
5 oz. baby kale
8 oz. precooked beets, chopped
ripe avocados, thinly sliced
sheets matzo, crushed into bite-size pieces
Directions
  1. On large rimmed baking sheet, spray portobello mushroom caps with nonstick cooking spray and sprinkle with 1/2 teaspoon salt; roast at 450°F 20 minutes or until tender.
  2. Whisk lemon juice, olive oil, shallot and 1/4 teaspoon each salt and pepper; toss half with baby kale and beets. Divide among serving plates. Top with avocados, matzo, and portobellos, thinly sliced. Serve with remaining dressing on the side.

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SOURCE: Good Housekeeping