Avocado, Brussels Sprouts, Kale and Date Salad
As a versatile fruit with naturally good fats and nearly 20 vitamins and minerals, avocados can be part of a heart-healthy eating pattern when consumed in place of saturated fats.Servings: 8Dressing:1 tablespoon lemon juice2 tablespoons apple cider vinegar4 dates, pitted, softened2 teaspoons Dijon mustard1/4 cup olive oil2 Avocados From Mexico, sliced6 cups Brussels sprouts, shaved or shredded3 cups lacinto (dinosaur) kale, shredded1 cup red onion, sliced1/2 cup pistachios (or pumpkin seeds), shelledreduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over greens and toss until well-coated.Serve with shaved Parmesan cheese, if desired.Discover more ways to add heart-healthy meals to your menu by visiting AvocadosFromMexico.com/avocado-nutrition. More
