Beet Mushroom & Avacado Salad

By scratch cook

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

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.