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Avocado Brussel Sprouts Salad with Pumpkin Seeds

Avocados From Mexico Avocado Brussel Sprouts Salad with Pumpkin Seeds Heart-Check certified recipe
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Avocado Brussel Sprouts Salad with Pumpkin Seeds

Nutrition Facts

Avocado Brussel Sprouts Salad with Pumpkin Seeds
CaloriesCalories
170 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
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.

  1. 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.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, sriracha, mustard, salt, and pepper until well combined.
  3. In a large bowl, combine the Brussels sprouts, avocado, and pumpkin seeds; toss gently with dressing.
 

Nutrition Facts

Avocado Brussel Sprouts Salad with Pumpkin Seeds
CaloriesCalories
170 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
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.

  1. 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.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, sriracha, mustard, salt, and pepper until well combined.
  3. In a large bowl, combine the Brussels sprouts, avocado, and pumpkin seeds; toss gently with dressing.
 

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