Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing - Pati Jinich

Name: Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing - Pati Jinich
Ingredients: 1/4 cup pepitas or raw and hulled pumpkin seeds; 1/4 cup olive oil; 7 tablespoons freshly squeezed lime juice; 1 garlic clove (peeled); 1/4 cup (packed) coarsely chopped cilantro leaves and upper stems (plus more for garnish); 2 tablespoons (packed) coarsely chopped fresh dill (plus more for garnish); 1 ripe avocado (halved, pitted and meat scooped out); 1/4 teaspoon freshly ground black pepper; 1 1/4 teaspoon kosher or coarse sea salt; 1 teaspoon whole grain mustard; 1 pound (about 2) chayote squash (peeled and julienned); 1 pound (about 2) tart green apples (peeled and julienned); 1 jicama (peeled and julienned)

"Chayote, Apple and Jícama Salad recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”..."

INGREDIENTS

•

1/4 cup pepitas or raw and hulled pumpkin seeds

•

1/4 cup olive oil

•

7 tablespoons freshly squeezed lime juice

•

1 garlic clove (peeled)

•

1/4 cup (packed) coarsely chopped cilantro leaves and upper stems (plus more for garnish)

•

2 tablespoons (packed) coarsely chopped fresh dill (plus more for garnish)

•

1 ripe avocado (halved, pitted and meat scooped out)

•

1/4 teaspoon freshly ground black pepper

•

1 1/4 teaspoon kosher or coarse sea salt

•

1 teaspoon whole grain mustard

•

1 pound (about 2) chayote squash (peeled and julienned)

•

1 pound (about 2) tart green apples (peeled and julienned)

•

1 jicama (peeled and julienned)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes