Avocado, Brussels Sprouts, Kale and Date Salad
Ingredients
Dressing:
- 1 tablespoon lemon juice
- 2 tablespoons apple cider vinegar
- 4 dates pitted, softened
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
Salad:
- 2 Avocados From Mexico sliced
- 6 cups Brussels sprouts shaved or shredded
- 3 cups lacinto dinosaur kale, shredded
- 1 cup red onion sliced
- 1/2 cup pistachios or pumpkin seeds, shelled
- reduced-fat sharp Parmesan cheese, shaved or grated, for topping (optional)
Instructions
- To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.
- To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over greens and toss until well-coated.
- Serve with shaved Parmesan cheese, if desired.