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.
Avocado Brussel Sprouts Salad with Pumpkin Seeds
Calories170 Per Serving
Protein4g Per Serving
Fiber6g Per Serving
|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|
|Total Carbohydrate||11 g|
|Dietary Fiber||6 g|
2 vegetable, 2 1/2 fat
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)
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.