How to Make Tangy Avocado & Roasted Pumpkin Seed Salad
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In a large salad bowl, toss together mixed greens, avocado, pumpkin seeds, cherry tomatoes, radish, and dill.
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In a small bowl, whisk together lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing.
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Drizzle dressing over salad and toss gently to combine.
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Divide salad into bowls and serve immediately.
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Pro Tips for Perfect Tangy Avocado & Roasted Pumpkin Seed Salad
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of mixed greens, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Tangy Avocado & Roasted Pumpkin Seed Salad?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Tangy Avocado & Roasted Pumpkin Seed Salad?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for mixed greens?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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