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
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
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
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.