Zucchini Corn Tomato Salad with Avocado Lime Dressing

Zucchini Corn Tomato Salad with Avocado Lime Dressing

Ingredients

For the Roasted Pepitas:

¼ C Pepitas (pumpkin seeds)

1 tsp oil

¼ tsp Smoky Paprika

⅛ tsp Sea Salt

For the Dressing:

½ Avocado, flesh scooped out

½ Tbs Pickled Jalapeño, chopped

½ Tbs Green Onion, chopped

1 Small bunch of Cilantro

½ Tbs Fresh Lime Juice

1 Small Clove of Garlic

Pinch of Sea Salt

1/4 C Water

¼ cup oil

3-4 T apple cider vinegar

For the Salad:

1 or 2- Zucchini, cone #2

¼ of cabbage

1 C Sweet Corn, fresh or frozen

1 C Cherry Tomatoes, quartered

⅓ C red Onion, sliced thin and cut into small pieces

Garnish with a few stems of chopped cilantro leaves

Method

For the Pepitas:

Place oil in a Preheated skillet to medium heat  or electric skillet  350F add pepitas then sprinkle with paprika and salt. Toss well. Roast for 5-6 minutes until browned.

Set aside to cool.

For the Dressing:

In the bowl of a food processor, add the avocado, jalapeño, green onion, cilantro, lime juice, garlic, salt , oil , vinegar and water. Puree the ingredients until smooth, stopping a few times to scrape down the bowl and taste for seasoning adjustment.

For the Salad:

Toss the zucchini, cabbage, corn, tomatoes and onion together.

Pour dressing over the salad.

Sprinkle the roasted pepitas over the top and garnish with chopped cilantro leaves.

Serve immediately.