Browse Recipe Categories o

Avocado Brussel Sprouts Salad with Pumpkin Seeds

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

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.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.