2ripe Mexican avocados, halved, pitted and meat scooped out
1/2cupmilk
1/2cupMexican crema, Latin-style cream, crème fraîche, or sour cream
1garlic clove
3tablespoonsfreshly squeezed lime juice
1/2teaspoonkosher or coarse sea salt, or more to taste
2headsboston lettuce, leaves separated, washed, dried, and torn into pieces
1/2cupchopped candied pineapple, or other candied fruits like papaya or mango
1/2cupspicy pumpkin seeds, recipe below
To Prepare
Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.
Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.