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

  Raw

  2 ¹⁄₁₆ cup, chopped or 140g

• Beets

  Canned, drained solids

  1 cup slices or 170g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Matzo crackers

  Plain

  2 matzo or 56g

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.

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