Salad with Avocado-Lime Vinaigrette and Spicy Pumpkin Seeds
Kay Lambert
Cuban Gourmet Dinner - 10/30/09
ingredients
Vinaigrette- 9 Tablespoons olive oil
- 1/2 cup diced peeled seeded avocado
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1/4 cup unsalted shelled raw pumpkin seeds (pepitas), toasted
- 3 Tablespoons distilled white vinegar
- 1 garlic clove
- 3/4 teaspoon minced seeded serrano chile
- 1 5-ounce package mixed baby greens
- 2 avocados, halved, seeded, peeled, sliced
- 1 12-ounce container cherry tomatoes, halved
- 1 medium cucumber, peeled, seeded, diced
- 1 medium jicama, peeled cut into 1/3-inch thick slices, then 1/3-inch sticks
- 1/2 medium red onion, very thinly sliced
- 1 1/2 cups caorsely crumbled cotija cheese or feta cheese (about 7 ounces)
- Spicy Pumpkin Seeds
directions
Vinaigrette:
Combine all ingredients in blender and blend until smooth. Season to taste with salt and pepper.
Salad:
Place greens n very large bowl. Add avocados, tomatoes, cucumber, jicama, and onion. Toss with enough vinaigrette to coat. Sprinkle with cheese and Spicy Pumpkin Seeds.
Source: Bon Appetit, September 2009
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