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.
