Ingredients
- 4 large ripe avocados
- ½ cup raw pepitas
- ½ cup chopped radishes
- ½ cup chopped green onion
- ½ cup chopped fresh herbs (cilantro, parsley, basil, dill)
- 1 medium jalapeño (optional)
- ¼ cup lime juice
- 2 tablespoons olive oil
- 2 teaspoons honey
Instructions
- Toast the pepitas in a skillet over medium heat until golden and popping (3-5 minutes). Stir in chili powder, olive oil, and salt; set aside.
- In a mixing bowl, combine radishes, green onion, herbs, and jalapeño; toss gently.
- Whisk together lime juice, olive oil, honey, and sea salt in a small bowl.
- Slice avocados into quarters and peel off the skin.
- Assemble by layering sliced avocados in a bowl, drizzling with dressing, topping with the herb mixture and toasted pepitas. Finish with optional flaky sea salt.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 2g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added freshness, use freshly squeezed lime juice. Customize the herbs based on your preference for different flavor profiles. For extra crunch and nutrition, consider adding diced cucumbers or cherry tomatoes.