Fresh Herbed Avocado Salad

Ingredients

• Pumpkin and squash seed kernels

  Seeds, dried

  ½ cup or 65g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Olive oil

  Salad or cooking

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Avocados

  Raw, All commercial varieties

  4 fruit or 804g

• Lime juice

  Raw

  ¼ cup or 61g

• Maple syrups

  2 tsp or 13g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Chop the scallions and cilantro. Deseed and dice the jalapeno. Slice the avocados.
2. Toast the pepitas in a large skillet over medium heat, stirring often until they start to turn golden on the edges and make popping noises, about 3 to 5 minutes. Remove from heat and stir in the chili powder, olive oil, and a pinch of salt. Set aside to cool.
3. Combine the green onion, cilantro, and jalapeno in a bowl and set aside.
4. In a small bowl, whisk together the lime juice, olive oil, maple syrup, and salt to prepare the dressing. Set aside.
5. Place the avocado in a medium serving bowl or platter. Drizzle the dressing over them. Stir the toasted pepitas into the herb mix, then spoon it over the avocados.

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