Avocados are an adaptable fruit packed with healthy fats and approximately 20 essential vitamins and minerals, making them an excellent choice for a heart-conscious diet when used instead of saturated fats.
Servings: 8
Dressing:
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
4 softened, 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 kale (also known as dinosaur kale), shredded
1 cup red onion, thinly sliced
1/2 cup shelled pistachios (or pumpkin seeds)
Optional: shaved or grated reduced-fat (sharp) Parmesan cheese for garnish
To prepare the dressing: In a food processor, blend together lemon juice, apple cider vinegar, pitted dates, and mustard. Gradually incorporate the olive oil while blending.
To assemble the salad: In a large bowl, combine the sliced avocados, shaved Brussels sprouts, kale, red onion, and pistachios. Evenly drizzle the dressing over the mixture and toss until everything is well-coated.
If desired, top with shaved Parmesan cheese before serving.
For more ideas on how to incorporate heart-healthy dishes into your diet, explore AvocadosFromMexico.com/avocado-nutrition.
