Avocados, regarded as a highly adaptable fruit, are packed with beneficial fats and nearly 20 essential vitamins and minerals, making them a valuable component of a heart-friendly diet when they replace saturated fats.
Servings: 8
Dressing:
1 tablespoon of 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, shredded
1 cup of red onion, sliced
1/2 cup of pistachios (or pumpkin seeds), shelled
Optional: reduced-fat (sharp) Parmesan cheese, shaved or grated, for garnish
To prepare the dressing: Use a food processor to blend lemon juice, apple cider vinegar, pitted dates, and mustard. Gradually incorporate the olive oil while continuing to blend.
For the salad: In a large bowl, mix together the avocado slices, shaved Brussels sprouts, kale, red onion, and pistachios. Evenly drizzle the dressing over the salad, then toss until all ingredients are well-coated.
Serve with shaved Parmesan cheese if you wish.
Explore additional heart-healthy meal options by visiting AvocadosFromMexico.com/avocado-nutrition.
