Ensalada de Chayote, Manzana y Jicama con Aderezo de Aguacate y Pepitas
1/4cuppepitas or raw and hulled pumpkin seeds
7tablespoonsfreshly squeezed lime juice
1garlic clove, peeled
1/4cup (packed)coarsely chopped cilantro leaves and upper stems, plus more for garnish
2tablespoons (packed)coarsely chopped fresh dill, plus more for garnish
1ripe avocado, halved, pitted and meat scooped out
1/4teaspoonfreshly ground black pepper
1 1/4teaspoonkosher or coarse sea salt
1teaspoonwhole grain mustard
1pound (about 2)chayote squash, peeled and julienned
1pound (about 2)tart green apples, peeled and julienned
1jicama, peeled and julienned
In a small pan set over low-medium heat, toast the pepitas, stirring occasionally, until they start making popping sounds and are very lightly browned, about 3 to 4 minutes. Remove from heat.
For the avocado dressing, in the jar of a blender, add 1/2 cup of water and the oil, lime juice, garlic, cilantro, dill, avocado, pepper, salt, mustard, and the toasted pepitas, and puree until completely smooth.
In a bowl, toss the julienned chayote squash, apple, and jícama with the avocado dressing. Garnish with some cilantro and dill and serve.