Beet Mushroom and Avocado Salad
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
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