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Avocado, Brussels Sprouts, Kale and Date Salad

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Avocado, Brussels Sprouts, Kale and Date Salad

An all-season favorite, this shaved brussels sprout, kale and avocado salad with dates is simple to make and delicious to eat as a hearty salad or side “slaw.”

This recipe from Avocados from Mexico is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Avocado, Brussels Sprouts, Kale and Date Salad
CaloriesCalories
230 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
6g Per Serving

Ingredients

Servings  8   Serving Size   1 cup

Dressing

  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 4 pitted dates (softened)
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil

Salad

  • 2 avocados (diced)
  • 6 cups Brussels sprouts (shaved, shredded)
  • 3 cups Lacinto (dinosaur) kale (shredded)
  • 1 cup red onion (sliced)
  • 1/2 cup pistachio nuts (shelled)

Directions

Tip: Click on step to mark as complete.

Dressing

  1. In a food processor, combine lemon juice, apple cider vinegar, pitted dates, and mustard.
  2. Slowly add olive oil to combine with other ingredients at the end.

Salad

  1. In a large salad bowl, combine shaved brussels sprouts, kale, red onion and pistachios.
  2. Drizzle salad dressing evenly over the greens and toss until well-coated with dressing.
 

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