Beet, Mushroom and Avocado Salad
- Women`s Corner
- September 27, 2022
This heart-healthy salad is loaded with antioxidants, fiber-filled vegetables and healthy unsaturated fats (hello, avocado!).
Ingredients:
- 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
Read More: Easy Lemon Mousse
Method: 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. 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.
Nutritional information (per serving): About 370 cals, 7 g protein, 32 g carbs, 26 g fat (4 g sat), 11 g fiber, 490 mg sodium.
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
