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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