2 ea. Avocados From Mexico, halved, pitted and peeled
1/2 c. milk
1/2 c. Mexican crema, Latin-style cream, crème fraiche, or sour cream
1 ea. garlic clove
3 T. freshly squeezed lime juice
2 ea. heads red leaf lettuce, leaves separated, washed, dried, and roughly torn
1/2 c. chopped candied pineapple, or other candied fruit like papaya or mango
To make the pumpkin seeds, heat the oil in a small skillet over medium heat until hot. Add the pumpkin seeds and toast, stirring often, until they begin to brown, and they start popping and jumping, a bit like popcorn, about 3 minutes.
Transfer the seeds to a small bowl, sprinkle 1/4 teaspoon each of the ground chile, salt and sugar, toss well and set aside.
To make the dressing, combine the avocado, milk, cream, garlic, lime juice and remaining 1/2 teaspoon salt in a blender or food processor and puree until smooth.
Place the lettuce in a generous-sized serving bowl and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Red Leaf Salad with Candied Pineapple, Spiced Pepitas, and Avocado Dressing
Amount Per Serving 6
Calories 290 Calories from Fat 0
% Daily Value*
Total Fat 19g 25%
Saturated Fat 6g 29%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 20mg 6%
Sodium 390mg 17%
Total Carbohydrates 23g 9%
Dietary Fiber 7g 24%
Total Sugars 13g
Includes 2g Added Sugars 4%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 92mg 8%
Iron 3mg 15%
Potassium 360mg 8%
* Percent Daily Values are based on a 2000 calorie diet.
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