Beet, Mushroom, Avocado Salad

5 ounces baby kale
8 ounces Gefen Cooked Red Beets
2 ripe avocados, thinly sliced
2 sheets Tuscanini  Parchment Crackers crushed into bite-sized pieces

Mushrooms:
4 medium Portobello mushroom caps, sliced
½ teaspoon salt
1 garlic clove, crushed
Olive oil, for drizzling

Dressing:
¼ cup lemon juice
3 tablespoons olive oil
1 small shallot, finely chopped
½ teaspoon salt
Pinch black pepper

1. Preheat oven to 450ºF. On a baking sheet, combine mushroom caps and sprinkle with salt, garlic, and drizzle with olive oil. Roast at 450ºF for 20 minutes or until tender.
2. Whisk together all dressing ingredients.
3. In a large bowl, toss kale and beets with half the dressing. Top with avocados, matzah, and roasted Portobellos.

 

Yield: 6 servings