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Easy Roasted Portobello, Beet, and Avocado Salad
Earthy roasted portobello mushrooms anchor this bright, colorful salad. You'll love how sweet precooked beets and creamy avocado slices balance the peppery bite of fresh baby kale. A simple lemon and shallot dressing ties the bowl together with a sharp, acidic punch, while crushed matzo pieces bring an unexpected, satisfying texture. It's a vibrant dish that works beautifully as a light lunch or a striking side for your next dinner.
Ingredients
- 4 medium portobello mushroom caps
- salt
- ¼ cup lemon juice
- 1 small shallot, finely chopped
- 5 ounces baby kale
- 8 ounces precooked beets, chopped
- 2 ripe avocados, thinly sliced
- 2 sheets matzo, crushed into bite-size pieces
Instructions
- 1Coat the portobello mushroom caps with nonstick cooking spray and arrange them on a large rimmed baking sheet. Sprinkle with ½ teaspoon salt. Roast at 450°F for 20 minutes or until tender. Roasting concentrates the mushrooms' earthy flavor.
- 2Whisk the lemon juice, 3 tablespoons oil, chopped shallot, and ¼ teaspoon each of salt and pepper in a small bowl. Toss half of this dressing with the baby kale and chopped beets, then divide the greens evenly among your serving plates.
- 3Thinly slice the roasted mushrooms. Arrange them over the greens along with the sliced avocados and crushed matzo pieces. Serve with the remaining lemon dressing on the side.
Notes
- Make ahead: You can whisk the lemon and shallot dressing up to 3 days in advance and store it in the fridge.
- Swap: If you don't have matzo, toasted pita chips or croutons work perfectly for that crunchy element.
- Prep: Buy precooked beets in the produce section to save time, or roast your own if you prefer.