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: 8

Dressing:

1          tablespoon lemon juice

2          tablespoons apple cider vinegar

4          dates, pitted, softened

2          teaspoons Dijon mustard

1/4       cup olive oil

2          Avocados From Mexico, sliced

6          cups Brussels sprouts, shaved or shredded

3          cups lacinto (dinosaur) kale, shredded

1          cup red onion, sliced

1/2       cup pistachios (or pumpkin seeds), shelled

reduced-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.