Beet And Mushroom Salad

Prep Time: 10 minutes

Cooking Time: 20 minutes

Number of Servings: 4

SmartPoints: 2

Ingredients:

4 medium Portobello mushroom caps,

¼ cup lemon juice

3 tablespoons olive oil

1 small shallot, chopped

5 ounces baby kale

8 ounces pre-cooked, chopped beets

2 thinly sliced, ripe avocados

Method:

1. Take a large-sized rimmed baking sheet and spray the Portobello mushroom caps with cooking spray

2. Sprinkle ½ teaspoon of salt

3. Add mushrooms to the baking sheet and bake for 20 minutes at 450 degrees Fahrenheit

4. Take a bowl and whisk in lemon juice, shallot, olive oil, ¼ teaspoon of salt, ¼ teaspoon of pepper

5. Add half of the beets and baby kale, toss them well

6. Divide the mixture amongst serving plates and top them with mushrooms and avocado

7. Serve with the dressing and enjoy!

Nutritional Values (Per Serving)

Calories: 370

Fat: 26 g

Saturated Fat: 4 g

Carbohydrates: 32 g

Fiber: 3 g

Sodium: 393 mg

Protein: 7 g