Fresh Herbed Avocado Salad

Ingredients

• Pumpkin and squash seed kernels

  Seeds, dried

  ⅛ cup or 16g

• Chili powder

  Spices

  ¹⁄₁₆ tsp or 0.2g

• Olive oil

  Salad or cooking

  ¹⁄₁₆ tsp or 0.3g

• Salt

  Table

  ¼ dash or 0.1g

• Scallions

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

  ⅛ cup, chopped or 13g

• Fresh cilantro

  Coriander leaves, raw

  ⅛ cup or 2g

• Jalapeno peppers

  Raw

  ¼ pepper or 4g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Lime juice

  Raw

  ¹⁄₁₆ cup or 15g

• Maple syrups

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Salt

  Table

  ⅛ tsp or 0.8g

Directions

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

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