Avocados are a versatile fruit packed with beneficial fats and an impressive array of nearly 20 vitamins and minerals. When replacing saturated fats, they can be incorporated into a heart-healthy diet.
Servings: 8
Dressing:
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
4 soft, pitted dates
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
2 Avocados From Mexico, sliced
6 cups Brussels sprouts, either shaved or shredded
3 cups lacinto (dinosaur) kale, shredded
1 cup red onion, thinly sliced
1/2 cup shelled pistachios (or pumpkin seeds)
Reduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)
For the dressing: In a food processor, blend together the lemon juice, apple cider vinegar, pitted dates, and mustard. Gradually incorporate the olive oil until the mixture is combined.
For the salad: In a large salad bowl, mix the sliced avocados, shaved Brussels sprouts, kale, red onion, and pistachios. Drizzle the dressing over the salad and toss gently to ensure everything is well-coated.
Garnish with shaved Parmesan cheese, if desired.
Explore additional heart-healthy meal options by visiting AvocadosFromMexico.com/avocado-nutrition.
