6 tbsp olive oil 1/3 cup raw pumpkin seeds 1 cup ighly packed cilantro, torn 1 pint cherry tomatoes, halved 1 head of kale 1 large red onion, diced 4 lemons, juiced and zested 3 tbsp red wine vinegar 1 garlic clove, smashed and finely chopped 2 Hass avocado
If using fresh, untested pumpkin seeds, start by heating 2 tablespoons of the oil in a medium skillet over medium heat. Add the seeds and cook until you can smell their nutty aroma, 2 to 3 minutes. Set aside to cool.
In a large bowl, combine the kale, cilantro, tomatoes, and onion. In a small bowl, whisk together the lemon zest, juice, vinegar, garlic, and remaining 4 tablespoons of oil. Add the vinaigrette to the kale mixture and toss to combine.
Halve the avocados, pit, and peel. Place 1 avocado half on each of 4 plates and top each serving with some of the kale salad. Season to fast with salt and pepper.
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