Avocado Brussel Sprouts Salad with Pumpkin Seeds

Calories

170 Per Serving

Protein

4g Per Serving

Fiber

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.

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.

Avocado Brussel Sprouts Salad with Pumpkin Seeds

Calories

170 Per Serving

Protein

4g Per Serving

Fiber

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.

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.

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