Baby Spinach, Avocado, and Pumpkin Seed Salad
- 10 cups baby spinach leaves, washed and ready to use
- 1/2 cup green pumpkin seeds
- 2 (small to medium-sized) avocados
- 2 tablespoons olive oil
- 1 lime, zested and juiced
- 1/2 teaspoon salt
Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.
Recipe courtesy of Rachael Ray
Recipe courtesy of Food Network Kitchen