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Beet, Mushroom and Avocado Salad
Roasted portobello mushrooms bring a deep, earthy flavor to this bright vegetable salad. Sweet precooked beets and creamy sliced avocado balance the peppery bite of fresh baby kale. A simple lemon and shallot dressing ties the bowl together with a sharp, acidic punch. Crushed matzo pieces add an unexpected but welcome crunch to every bite. It makes a satisfying light lunch or a colorful side dish for a casual 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. Season the mushrooms with a half teaspoon of salt and roast at 450°F for 20 minutes until they are tender.
- 2Whisk the lemon juice, chopped shallot, and a quarter teaspoon of salt in a small bowl to create a dressing. Toss half of this mixture with the baby kale and chopped beets, then divide the greens evenly among your serving plates.
- 3Slice the roasted mushrooms thinly and arrange them over the greens along with the sliced avocados and crushed matzo pieces. Serve the salad with the remaining lemon dressing on the side.