Fresh Herbed Avocado Salad
Ingredients
Herb-pepita mix
-
½
cup
raw pepitas (green pumpkin seeds)
-
¼
teaspoon
chili powder
-
¼
teaspoon
extra-virgin olive oil
-
a pinch
salt
-
½
cup
chopped radish (about 3 medium)
-
½
cup
chopped green onion
-
½
cup
chopped fresh herbs (cilantro, parsley, basil, dill, or a combination)
-
1
medium
jalapeño (seeds and membranes removed, chopped)
Everything else
-
4
large
just-ripe avocados
-
¼
cup
lime juice (about 1 to 2 limes)
-
2
tablespoons
extra-virgin olive oil
-
2
teaspoons
honey or maple syrup
-
½
teaspoon
fine sea salt
-
to taste
flaky sea salt (optional)
-
to taste
lime zest (for garnish, optional)
Instructions
- Toast the pepitas in a skillet over medium heat until golden and popping, about 3 to 5 minutes, then mix with chili powder, olive oil, and salt.
- Combine chopped radish, green onion, herbs, and jalapeño in a bowl.
- Whisk together lime juice, olive oil, honey, and salt for the dressing.
- Slice avocados into quarters and peel the skin off, then slice into strips.
- Assemble the salad by placing avocado in a serving bowl, drizzling with dressing, and topping with the herb mix and toasted pepitas. Finish with flaky salt and lime zest if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
20g
Total carbohydrates
18g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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