An all-season favorite, this shaved brussels sprout, kale and avocado salad with dates is simple to make and delicious to eat as a hearty salad or side “slaw.”
This recipe from Avocados from Mexico is an ľֱ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 220 | |
---|---|---|
Total Fat | 12.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.0 g | |
Monounsaturated Fat | 7.0 g | |
Cholesterol | 0 mg | |
Sodium | 230 mg | |
Total Carbohydrate | 24 g | |
Dietary Fiber | 6 g | |
Sugars | 1 g | |
Protein | 5 g |
Ingredients
Mediterranean Greek Guacamole
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4 avocados (cubed) -
1 tablespoon lemon juice -
1 garlic clove (minced) -
1/2 cup red onion (chopped) -
1 teaspoon dried oregano -
1 tablespoon flat leaf parsley (chopped) -
1 tablespoon fresh dill (chopped) -
1 tablespoon kalamata olives (diced)
Garnish
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2 tablespoons fat-free feta (crumbled) -
4 pitas (cut into quarters)
Directions
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In a medium bowl, mash avocados until smooth yet slightly chunky. Blend in lemon juice, garlic onion and fresh herbs. Top with crumbled feta cheese and kalamata olives. Serve with warmed (or toasted) pita bread.