Beet, Mushroom and Avocado Salad

Ingredients

• Mushrooms

  Portabella, raw

  2 mushroom, whole or 168g

• Lemon juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Shallots

  Raw

  ½ shallot (medium) or 21g

• Kale

  Raw

  70g

• Beets

  Canned, drained solids

  ½ cup slices or 85g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Matzo crackers

  Plain

  1 matzo or 28g

Directions

1. Preheat oven to 450°F.
2. Finely chop shallots, chop precooked beets, and thinly slice avocados. Set aside.
3. On a large rimmed baking sheet, spray portobello mushroom caps with nonstick cooking spray and sprinkle with 1/2 teaspoon salt. Roast for 20 minutes or until tender.
4. In a bowl, whisk together lemon juice, olive oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5. Toss half of the dressing with the kale and beets.
6. Crush matzo crackers into bite-size pieces.
7. To assemble the salads, divide the dressed kale and beets among 4 serving plates. Top with avocados, matzo, sliced portobellos, and remaining dressing.