Beet, Mushroom and Avocado Salad

Name: Beet, Mushroom and Avocado Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
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

By The Good Housekeeping Test KitchenPublished: Mar 17, 2017

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beet, mushroom, and avocado salad vegan recipes

Danielle Occhiogrosso

Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

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

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Ingredients

4 medium portobello mushroom caps
1/4 cup 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. Step 1On 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. Step 2Whisk 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

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