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Beetroot, mushroom & avocado salad

  • 4
  • Easy
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Beetroot, mushroom & avocado salad

Recipe Ingredients

  • 4 medium portobello mushroom caps (or similar) 
  • ½ tsp salt
  • ¼ cup lemon juice
  • 3 tbsp olive oil
  • 1 small shallot, finely chopped
  • ¼ tsp each salt and pepper
  • 140g baby kale
  • 230g precooked beetroot, chopped
  • 2 ripe avocados, thinly sliced
  • 2 sheets matzo, crushed into bite-sized pieces
  • Portobellos, thinly sliced

Recipe Directions

  1. On a large rimmed baking tray, spray 4 medium portobello mushroom caps (or similar) with nonstick cooking spray and sprinkle with ½ tsp salt; roast at 230°C for 20 minutes or until tender.
  2. Whisk ¼ cup lemon juice; 3 tbsp olive oil; 1 small shallot, finely chopped; and ¼ tsp each salt and pepper; toss half with 140g baby kale and 230g precooked beetroot, chopped.
  3. Divide among serving plates.
  4. Top with 2 ripe avocados, thinly sliced; 2 sheets matzo, crushed into bite-sized pieces; and portobellos, thinly sliced.
  5. Serve with remaining dressing on the side.
  6. EACH SERVING: About 1 550kJ, 7g protein, 32g carbohydrate, 26g fat (4g saturated), 11g fibre.

What makes this dinner so heart-healthy?

  1. Whole (not processed) ingredients
  2. Tons of antioxidant- and fibre-filled vegetables
  3. Unsaturated fats from avocado and olive oil
  4. Limited saturated fat

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