Avocado, Brussels Sprout, Kale, and Date Salad


  • 2 EA Avocados From Mexico, sliced
  • 6 c. Brussels sprouts, shaved/shredded
  • 3 c Lacinto (dinosaur) kale, shredded
  • 1 c Red onion, sliced
  • 1/2 c Pistachios (or pumpkin seeds), shelled
  • Optional topping: Reduced-fat (sharp) parmesan cheese, shaved or grated on top
  • Dressing
  • 1 Tbsp Lemon juice
  • 2 Tbsp Apple cider vinegar
  • 4 EA Dates, pitted, softened
  • 2 tsp Dijon mustard
  • 1/4 c Olive oil


  1. Dressing: In a food processor, combine lemon juice, apple cider vinegar, pitted dates, and mustard. Slowly add olive oil to combine with other ingredients at the end
  2. Salad: In a large salad bowl, combine shaved brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over the greens and toss until well-coated with dressing. (Optional) Serve with parmesan cheese (shaved) on the side for guests who may prefer to avoid dairy ingredients

Nutrition Facts

Recipe makes 8 servings

Serving Size 1 serving (517g)

Amount per serving

Calories 230

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat 16g 21%
    • Saturated Fat 2g 10%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 55mg 2%
  • Total Carbohydrate 0g 0%
    • Dietary Fiber 6g 21%
    • Total Sugars 10g
      • Includes 0g Added Sugars 0%
  • Protein 5g
  • Vitamin D 0mcg0%
  • Calcium 80mg6%
  • Iron 1.8mg10%
  • Potassium 510mg10%



Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes!

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