Danielle Occhiogrosso

This heart-healthy salad is loaded with antioxidants, fiber-filled vegetables and healthy unsaturated fats (hello, avocado!).

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Yields: 4 servings Prep Time: 0 hours 10 mins Cook Time: 0 hours 20 mins Total Time: 0 hours 30 mins

Ingredients 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 This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions 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. 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 with remaining dressing on the side.

Nutritional information (per serving): About 370 cals, 7 g protein, 32 g carbs, 26 g fat (4 g sat), 11 g fiber, 490 mg sodium

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