Boston Lettuce Salad with Avocado Dressing (Ensalada con Aderezo de Aguacate)
INGREDIENTS
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2 ripe Mexican avocados halved, pitted and meat scooped out
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1/2 cup milk
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1/2 cup Mexican crema, Latin-style cream, crème fraîche, or sour cream
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1 garlic clove
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3 tablespoons freshly squeezed lime juice
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1/2 teaspoon kosher or coarse sea salt, or more to taste
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2 heads Boston lettuce, leaves separated, washed, dried, and torn into pieces
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1/2 cup chopped candied pineapple, or other candied fruits like papaya or mango
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1/2 cup spicy pumpkin seeds (recipe follows)
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FOR THE PUMPKIN SEEDS (Pepitas):
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1 1/2 cup hulled raw pumpkin seeds
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1 tablespoon corn, safflower or vegetable oil
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1 teaspoon chile piquin or ground Mexican chile, more or less to taste
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1 1/2 teaspoon coarse or Kosher salt, more or less to taste
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1 1/2 teaspoon sugar, more or less to taste
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