Avocado Brussel Sprouts Salad with Pumpkin Seeds

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.

Ingredients

Servings 6 Serving Size 1/2 cup

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

Tip: Click on step to mark as complete.

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.

Avocado Brussel Sprouts Salad with Pumpkin Seeds

Calories

170 Per Serving

Protein

4g Per Serving

Fiber

6g Per Serving

Nutrition 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

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

Calories

170 Per Serving

Protein

4g Per Serving

Fiber

6g Per Serving

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

Servings 6 Serving Size 1/2 cup

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

Tip: Click on step to mark as complete.

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.

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