Beet, Mushroom and Avocado Salad Recipe

This heart-healthy salad is loaded with antioxidants, fiber-filled vegetables and healthy unsaturated fats (hello, avocado!).

TOTAL TIME: 0:30

PREP: 0:10

COOK: 0:20

LEVEL: Easy

YIELD: 4 servings

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

• Directions

  1. 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.
  2. 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