Simply roasted brussels sprouts make the perfect hearty base for this delicious salad paired with avocados and blended with a Dijon-lemon and sriracha dressing.
This Heart-Check Certified recipe is brought to you by Avocados From Mexico.
Nutrition Facts
Avocado Brussel Sprouts Salad with Pumpkin Seeds
Calories
170 Per ServingProtein
4g Per ServingFiber
6g Per ServingNutrition Facts
Calories | 170 | |
---|---|---|
Total Fat | 13.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.4 g | |
Monounsaturated Fat | 8.2 g | |
Cholesterol | 0 mg | |
Sodium | 160 mg | |
Total Carbohydrate | 11 g | |
Dietary Fiber | 6 g | |
Sugars | 2 g | |
Protein | 4 g |
Dietary Exchanges
2 vegetable, 2 1/2 fat
Ingredients
-
3 tablespoons olive oil -
1 1/2 tablespoons lemon juice -
1 teaspoon lemon zest -
3/4 teaspoon Sriracha hot sauce -
1/2 teaspoon Dijon mustard -
1/4 teaspoon salt -
1/4 teaspoon black pepper -
1 pound Brussels sprouts (trimmed, halved) -
1 avocado (diced) -
2 tablespoons pumpkin seeds (toasted)
Directions
-
Preheat the oven to 350°F. Place Brussels sprouts in a single layer on a greased baking sheet. Bake for 10 minutes or until golden brown. Remove from oven and let cool. -
In a small bowl, whisk together olive oil, lemon juice, lemon zest, sriracha, mustard, salt, and pepper until well combined. -
In a large bowl, combine the Brussels sprouts, avocado, and pumpkin seeds; toss gently with dressing.