1/4cup (packed)coarsely chopped cilantro leaves and upper stemsplus more for garnish
2tablespoons (packed)coarsely chopped fresh dillplus more for garnish
1ripe avocadohalved, pitted and meat scooped out
1/4teaspoonfreshly ground black pepper
1 1/4teaspoonkosher or coarse sea salt
1teaspoonwhole grain mustard
1pound (about 2)chayote squashpeeled and julienned
1pound (about 2)tart green applespeeled and julienned
1jicamapeeled and julienned
To Prepare
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.