Instructions Jump to Ingredients ↑

  1. The creamy vinaigrette that tops this salad is sparked with a bright lime note. The pumpkin seeds add a crunchy, salty counterpoint. Look for roasted salted pumpkin seeds in the produce or specialty food section with other nuts or seeds.

  2. VINAIGRETTE 1/4 cup lime juice 2 teaspoons honey 1 garlic clove, minced 1 teaspoon minced jalapeño chile, seeded, deveined 1/2 teaspoon salt 1/3 cup extra-virgin olive oil SALAD 10 oz. baby spinach (10 cups)

  3. avocados, thinly sliced 1/2 cup roasted salted pumpkin seeds 1. Whisk all vinaigrette ingredients except oil in small bowl; whisk in oil. (Vinaigrette can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.)

  4. Toss spinach in large bowl with enough vinaigrette to lightly coat. Add avocados, pumpkin seeds and additional vinaigrette if needed; toss gently.

  5. (1 1/4-cup) servings PER SERVING: 2 25 calories, 20.5 g total fat (3 g saturated fat), 6.5 g protein, 8 g carbohydrate, 0 mg cholesterol, 260 mg sodium, 3.5 g fiber


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