Beet, Mushroom and Avocado Salad

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Beet, Mushroom and Avocado Salad

Healthy beet, mushrooms and avocado salad, filled with fibers, antioxidants and unsaturated fats. So healthy, yet so tasty!


  • 4 medium portobello mushroom caps
  • 1/4 c. lemon juice
  • 3 tbsp. olive oil
  • 1 small shallot, finely chopped
  • 5 oz. baby kale
  • 8 oz. precooked beets, chopped
  • 2 ripe avocados, thinly sliced
  • 2 sheets matzo, crushed into bite-size pieces


  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.