Salad w/ Avocado-Lime Vinaigrette & Spicy Pumpkin Seeds
Adapted from Bon Appetit, September 2009; serves 4-8 depending on course

ingredients
spicy pumpkin seeds
4 dried chile de arbol (or 1/2 t cayenne pepper)
2 t olive oil
1 c unsalted shelled raw pumpkin seeds (pepitas)
1 t sugar
1/2 t salt 

vinaigrette
9 T evoo
1/2 c diced avocado
1/2 c chopped fresh cilantro
1/4 c fresh lime juice
1/4 c unsalted shelled raw pumpkin seeds, toasted
3 T distilled white vinegar
1 garlic clove
1 serrano chile, seeded or unseeded

salad
1 5 oz pack mixed greens
2 avocados, halved & sliced
1 12 oz container cherry tomatoes, halved
1 med cucumber, diced
1 med jicama, 1/3" sticks
1/2 med red onion, very thinly sliced
1 1/2 c crumbed cotija cheese (or feta)
spicy pumpkin seeds

instructions

1.  pumpkin seeds: finely grind chiles in spice mill or with mortar and pestle. heat oil in large skillet over medium. add seeds and stir until toasted, about 5 minutes. seeds will make popping noises. sprinkle with sugar, salt, and 1/2 t chile de arbol. toss to coat and let cool.
2. vinaigrette: combine all ingredients for vinaigrette in mini blender and blend until smooth. season to taste with salt and pepper. will be slightly thicker than a typical vinaigrette.
3. salad: place greens in large bowl and add avocados, tomatoes, cucumber, jicama, and onion. toss with enough vinaigrette to coat. sprinkle with cheese and pepitas.