This Food Delicious is loaded with antioxidants, fiber-filled vegetables and healthy unsaturated fats (hello, avocado!).
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
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 this Food Delicious with remaining dressing on the side.
Inspired from https://www.goodhousekeeping.com/food-recipes/a43225/beet-mushroom-avocado-salad-recipe/