Beet, Mushroom and Avocado Salad

Ingredients

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Lemon juice

  Raw

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Kale

  Scotch, raw

  2 ⅛ cup, chopped or 142g

• Beets

  Canned, drained solids

  1 cup slices or 170g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Matzo crackers

  Whole-wheat

  2 matzo or 56g

Directions

1. Finely chop shallots, chop precooked beets, and thinly slice avocados. Set these aside until recipe calls for them.
2. 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.
3. Whisk lemon juice, olive oil, shallot and 1/4 teaspoon each salt and pepper; toss half with baby kale and beets.
4. Crushed Matzo crackers into bite-size pieces.
5. Divide among 4 serving plates. Top with avocados, matzo, and portobellos, thinly sliced.
6. Serve with remaining dressing on the side.

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