salad with avocado-lime vinaigrette and spicy pumpkin seeds

By pdav

Ingredients

• VINAIGRETTE
• 9 9 9 tablespoons olive oil
• 1/2 1/2 1/2 cup diced peeled seeded avocado
• 1/2 1/2 1/2 cup chopped fresh cilantro
• 1/4 1/4 1/4 cup fresh lime juice
• 1/4 1/4 1/4 cup unsalted shelled raw pumpkin seeds (pepitas), toasted
• 3 3 3 tablespoons distilled white vinegar
• 1 1 1 garlic clove
• 3/4 3/4 3/4 teaspoon minced seeded serrano chile
• SALAD
• 1 5-ounce 1 5-ounce 5-ounce package mixed baby greens
• 2 2 2 avocados, halved, seeded, peeled, sliced
• 1 12-ounce 1 12-ounce 12-ounce container cherry tomatoes, halved
• 1 1 1 medium cucumber, peeled, seeded, diced
• 1 1 1/3-inch-thick 1/3-inch jicama, peeled, cut into 1/3-inch-thick slices, then 1/3-inch sticks
• 1/2 1/2 1/2 medium red onion, very thinly sliced
• 1 1/2 1 1/2 7 cups coarsely crumbled cotija cheese or feta cheese (about 7 ounces)
• Spicy Pumpkin Seeds (see below)
• Ingredients
• 4 4 1/2 dried chiles de árbol,* stemmed or 1/2 teaspoon cayenne pepper
• 2 2 2 teaspoons olive oil
• 1 1 1 cup unsalted shelled raw pumpkin seeds (pepitas)
• 1 1 1 teaspoon sugar
• 1/2 1/2 1/2 teaspoon salt
• *Thin, red, very hot three-inch-long chiles; available at some supermarkets and at specialty foods stores and Latin markets.
• Preparation

Preparation

Step 1

VINAIGRETTE
Combine all ingredients in blender and blend until smooth. Season to taste with salt and pepper.
SALAD
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.


bon appetit september 2009