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

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.