Beet Mushroom & Avacado Salad
By scratch cook
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Ingredients
- 4 medium portabella mushroom caps
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1 small shallot finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 oz spinach
- 8 oz precooked beets
- 2 ripe avacados
- 2 sheets Matzo
Details
Servings 4
Preparation
Step 1
on a rimmed cookie sheet spray 4 medium portabella mushroom caps with non stick spray. Sprinkle 1/2 teaspoon salt. Roast at 450f for 20 minutes or until tender.
Whisk 1/4 cup lemon juice, 3 tablespoon olive oil 1small shallot finely chopped and 1/4 teaspoon each salt and pepper. Toss half with 5oz spinach and 8oz precooked beets chopped. Divide between plates. Top with 2 ripe avacados, thinly sliced. 2 sheets matzo crushed into bite size pieces and portabellas thinly sliced.
Serve with remaining dressing on the side.
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