Fresh Herbed Avocado Salad

Ingredients

• Pumpkin and squash seed kernels

  Seeds, dried

  ¼ cup or 32g

• Chili powder

  Spices

  ⅛ tsp or 0.3g

• Olive oil

  Salad or cooking

  ⅛ tsp or 0.6g

• Salt

  Table

  ½ dash or 0.2g

• Scallions

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

  ¼ cup, chopped or 25g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Lime juice

  Raw

  ⅛ cup or 30g

• Maple syrups

  1 tsp or 7g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

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.