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Apple and Jícama Salad with Avocado and Pepita Dressing Recipe

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This recipe for Apple and Jícama Salad with Avocado and Pepita Dressing is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup pepitas or raw and hulled pumpkin seeds
1/4 cup olive oil
7 tablespoons freshly squeezed lime juice
1 garlic clove peeled
1/4 cup (packed) coarsely chopped cilantro leaves and upper stems plus more for garnish
2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
1 ripe avocado halved, pitted and meat scooped out
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoon kosher or coarse sea salt
1 teaspoon whole grain mustard
1 pound (about 2) tart green apples peeled and julienned
1 jicama peeled and julienned
Directions:
Directions:
In a small pan set over low-medium heat, toast the pepitas, stirring occasionally, until they start making popping sounds and are very lightly browned, about 3 to 4 minutes. Remove from heat.

For the avocado dressing, in the jar of a blender, add 1/2 cup of water and the oil, lime juice, garlic, cilantro, dill, avocado, pepper, salt, mustard, and the toasted pepitas, and puree until completely smooth.

In a bowl, toss the apple, and jícama with the avocado dressing. Garnish with some cilantro and dill and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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