Avocado and Pumpkin Seed Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The toasted pumpkin seeds give this salsa a great, crunchy texture. Ingredients:
1 cup raw pumpkin seeds (4 ounces) |
1 red bell pepper |
1/4 cup fresh lemon juice |
2 garlic cloves, minced |
1 red chile, minced |
3 large ripe firm hass avocados, cut into 1/2-inch dice |
salt and freshly ground pepper |
Directions:
1. Preheat the oven to 400°. Spread the pumpkin seeds on a rimmed baking sheet and bake for 4 minutes, or until lightly browned. Transfer to a plate to cool.
2. Roast the bell pepper over a gas flame until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel, stem and seed the pepper; cut it into 1/2-inch dice.
3. In a bowl, mix the lemon juice with the garlic and chile. Stir in the pumpkin seeds, bell pepper and avocados. Season with salt and pepper and serve.
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