Ingredients

For the spiced pepitas:
1/2 cup Hulled, raw pepitas (pumpkin seeds)
2 teaspoons Olive oil
1-1/2 teaspoons Honey
1 teaspoon Ground cumin
1/4 to 1/2 teaspoon Cayenne
1/4 teaspoon Sea salt
For the dressing:
1/3 cup Fresh lime juice (about 3 limes)
2 teaspoons Finely minced chipotles in adobo sauce
1 tablespoon Honey
1 teaspoon Ground cumin
1/2 teaspoon Sea salt
1/2 cup Extra virgin olive oil
For the salad (everything “chopped,” should be cut into about 1/4 to 1/2-inch dice):
4 cups Packed, roughly chopped arugula or mixed baby greens (or a combination of both)
1/2 cup Roughly chopped, cilantro leaves
1-1/2 cups Chopped jicama
1-1/2 cups Chopped tomato, seeds removed
1-1/2 cups Chopped, ripe avocado
1 cup Chopped roasted, peeled and seeded poblano chili peppers (about 2 medium-sized peppers – learn how to roast them here)
1/2 cup Chopped red onion
1/2 cup Grated Manchego cheese

Description

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