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Avocado, Brussels Sprouts, Kale and Date Salad

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.

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.

Nutrition Facts

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

Nutrition Facts

Calories 230
Total Fat 16.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 11.0 g
Cholesterol 0 mg
Sodium 55 mg
Total Carbohydrate 22 g
Dietary Fiber 6 g
Sugars 10 g
Protein 5 g
 

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
×
Calories 230
Total Fat 16.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 11.0 g
Cholesterol 0 mg
Sodium 55 mg
Total Carbohydrate 22 g
Dietary Fiber 6 g
Sugars 10 g
Protein 5 g

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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