1green bell pepper(capsicum), deseeded, membrane removed and finely diced
1tbspgreen cayenne chillifinely chopped
1/3cupcoriander leavespacked and chopped
for the pepitas
1tspolive oil
1/4cuppepitas
1/2 tspsweet paprika
1/2 tspdried oregano
pinch of flaky salt
for the avocado salad dressing
2tbspslime juice
2tbspsextra virgin olive oil
1tbspmaple syrup
1tbspwholegrain mustard
1/2tspflaky salt
pinch of crushed black pepper
Instructions
To prepare the pepitas, heat oil in a small frying pan on low heat. Add the pepitas, paprika, oregano and salt. Mix well. Toast on low heat, tossing occasionally for 6-8 minutes until fragrant and starting to turn golden. Remove from heat and cool completely.
Make the salad dressing by mixing all ingredients for it in a bowl and mixing well.
Add spting onion, bell pepper (capsicum), coriander and chilli to a serving bowl.
Prep the avocados last to prevent them from browning. To prep avocados, cut each in half, lengthways. Separate both halves by twisting them. Remove and discard the seed. Cut the flesh of each half into thin slices using a sharp paring knife. Cut the slices in half down the middle. Use a spoon to scoop the flesh out of the avocado half and drop the slices into the serving bowl.
Add salad dressing. Toss gently and mix to ensure that everything is evenly coated with the dressing.
Top with toasted pepitas. Serve immediately.
Notes
Toasted pepitas will keep in the fridge in an air-tight container for up to 2 weeks.
Salad dressing keeps fresh in the fridge for up 2 weeks in a lidded glass jar.
Avocados - Hass or Shepard avocados are both great for this salad.
Cayenne Chilli - Remove the seeds and membrane before chopping the chilli if you don't like spice. For a milder chilli, try jalapeno instead of cayenne chilli.
Wholegrain mustard - This can be substituted with Dijon mustard.
Green apple and green bell pepper - You may substitute with a red apple or red/yellow bell pepper but try to stick with the green counterparts for a clean-tasting salad that also looks very green.