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/