Healthy lunch Option: Beet, Mushroom and Avocado Salad Recipe

If you don’t have time to cook lunch the night before, take only a few minutes to toss together a simple salad with avocado, mushroom, and beet. It’s still a healthier option than the fried bowl of carbs you’d spend money on the next day!

The Beet, Mushroom, and Avocado Salad is a vibrant and nutritious dish that combines earthy flavors with creamy richness. This salad brings together the robust taste of roasted beets, the savory notes of sautéed mushrooms, and the buttery texture of ripe avocados. The combination of these ingredients not only creates a visually appealing dish with its array of colors but also provides a delightful mix of textures and tastes. Packed with vitamins, minerals, and antioxidants, this salad is not only a feast for the eyes but also a nourishing addition to your culinary repertoire. Whether served as a light lunch or a refreshing side dish, this Beet, Mushroom, and Avocado Salad is sure to satisfy both your palate and your desire for a wholesome, health-conscious meal.

Preparation: 10 Minutes

Cooking time: 0 Minutes

Quantity: 4 servings

Calories: 315


  •  1 cup coleslaw mix
  • ¾ cup diced mango (ripe, but not mushy)
  • ½ cup rinsed canned black beans
  • ½ cup mixed nuts
  • 1 tbsp finely chopped red onion
  • 1 tbsp rice vinegar
  • 2 tsp extra-virgin olive oil
  • 8 leaves Boston lettuce


  1. Mix all the ingredients together, and store in a Tupperware container until the following day.
  2. Grab it in the morning and off to work you go!

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Nicolas Desjardins

Hello everyone, I am the main writer for SIND Canada. I've been writing articles for more than 12 years and I like sharing my knowledge. I'm currently writing for many websites and newspapers. I always keep myself very informed to give you the best information. All my years as a computer scientist made me become an incredible researcher. You can contact me on our forum or by email at [email protected].