Beet, Mushroom and Avocado Salad

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Serves4 (2 cups)
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  1. Preheat oven to 450°F.
  2. On large rimmed baking sheet, spray portobello mushroom caps with nonstick cooking spray and sprinkle with 1/2 teaspoon salt; roast for 20 minutes or until tender.
  3. In medium bowl, whisk lemon juice, olive oil, shallot and 1/4 teaspoon each salt and pepper. Toss baby kale and beets with half of dressing. Divide among serving plates.
  4. Thinly slice portobellos. Top with avocados, matzo, and portobellos. Serve with remaining dressing on the side.

Recipe Tips

This heart-healthy salad is loaded with antioxidants, fiber-filled vegetables and healthy unsaturated fats.

Nutrition Facts
Beet, Mushroom and Avocado Salad
Amount Per Serving
Calories 338 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 0mg 0%
Sodium 70mg 3%
Potassium 1022mg 29%
Total Carbohydrates 27g 9%
Dietary Fiber 10g 40%
Sugars 8g
Protein 6g 12%
Vitamin A 100%
Vitamin C 49%
Vitamin D0%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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