Recipe information
Yield
8 Servings
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
SALAD
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 coarsely crumbled cotija cheese or feta cheese (about 7 ounces)
Spicy Pumpkin Seeds
Need to make a substitution?
Preparation
VINAIGRETTE
Step 1
Combine all ingredients in blender and blend until smooth. Season to taste with salt and pepper.
SALAD
Step 2
Place greens in very large bowl. Add avocados, tomatoes, cucumber, jicama, and onion. Toss with enough vinaigrette to coat. Sprinkle with cheese and Spicy Pumpkin Seeds.