Avocado Salad with Pumpkin Seed and Citrus Dressing
Inspired by techniques from America's Test Kitchen.
Shingled avocado slices are topped with a quick dressing of toasted pumpkin seeds, jalapeño, shallot, citrus zest and cumin, so each bite carries the avocado's own richness plus bright, crunchy contrast. It comes together almost entirely by hand, with no real cooking involved.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Make the dressing. Whisk the oil, jalapeño, shallot, pumpkin seeds, sugar, half the salt, lemon zest and juice, orange zest and cumin together in a small bowl.
- 2
Halve and peel the avocados. Working with one avocado at a time, halve it lengthwise and remove the pit. Scoop the skin away from each half with a large spoon.
- 3
Slice and shingle. Lay the avocado halves cut side down and slice them thinly lengthwise, cutting all the way through but leaving the pieces in place. Press down gently with your open palm in one direction to fan the slices, then use a bench scraper or small spatula to slide them about 1 cm apart as you transfer them to a platter.
- 4
Finish and serve. Sprinkle the remaining salt over the avocado. Spoon the dressing over the top and scatter with coriander. Serve immediately.
Storage
Best served immediately, as the cut avocado discolours within a few hours. The dressing alone can be made a day ahead and kept covered in the fridge.
EU nutrition claims
- Low sugars: 1.8 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 150 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1 g per serving
2 % of the 50 g daily maximum · 4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small mixing bowl
- whisk
- fine grater or zester
- chef's knife
- chopping board
- large spoon
- bench scraper or small spatula
- serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 333 kcal |
| Protein | 3.4 g |
| Carbohydrate | 15.3 g |
| of which sugars | 2.7 g |
| of which free sugars | 1 g |
| Fat | 31 g |
| of which saturates | 4.4 g |
| Fibre | 8.9 g |
| Salt | 1.4 g |
Protein per 100 kcal
1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
