Avocados, celebrated for their healthy fats and a rich profile of nearly 20 vitamins and minerals, can enhance a heart-friendly dietary approach when they replace saturated fats.
Servings: 8
Dressing:
1 tablespoon of fresh lemon juice
2 tablespoons of apple cider vinegar
4 soft, pitted dates
2 teaspoons of Dijon mustard
1/4 cup of olive oil
2 Avocados From Mexico, sliced
6 cups of Brussels sprouts, either shaved or shredded
3 cups of lacinto (dinosaur) kale, roughly chopped
1 cup of red onion, thinly sliced
1/2 cup of shelled pistachios (or substitute with pumpkin seeds)
Optional: Reduced-fat sharp Parmesan cheese, either shaved or grated for garnish
To prepare the dressing: Combine lemon juice, apple cider vinegar, dates, and mustard in a food processor. Gradually stream in the olive oil while blending to create a smooth mixture.
To assemble the salad: In a large mixing bowl, toss together the avocados, shaved Brussels sprouts, kale, red onion, and pistachios. Evenly drizzle the dressing over the salad and mix until everything is well-coated.
Top with shaved Parmesan cheese if desired.
Explore additional heart-healthy meal options by visiting AvocadosFromMexico.com/avocado-nutrition.
