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.
Subscribe to Dr. Oz’s newsletter and never miss the best content.
Get everything you need to live healthy and happy.
Click here to sign up.