1 / 1
Roasted Portobello, Beet, and Avocado Salad
Four portobello caps roast until deeply caramelized, then land on a bed of baby kale with chopped precooked beets and fanned avocado slices. A dressing of fresh lemon juice and finely chopped shallot sharpens the whole bowl without overpowering the earthy mushrooms. Crushed matzo sheets scattered over the top provide a crackerlike crunch that no crouton could replicate. The whole salad comes together in 30 minutes and serves four as a light main.
Equipment
- Oven
- Baking sheet
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.
