4
1 rating

Avocado with Blood Orange and Pumpkin Seeds

Lou Manna

Serve as one of your  Thanksgiving appetizers. The toasted pumpkin seeds add a nice crunch to the soft avocados. It's recommeneded that you pair this dish with Thorny Rose Chardonnay. 

Ingredients

For the pumpkin seeds

  • 1/3 Cup raw pumpkin seeds
  • 6 Tablespoons olive oil

For the salad mixture

  • 1 Pound pea shoots
  • 1 Cup fresh cilantro
  • 2 Cups pear or cherry tomatoes, halved
  • 1 large red onion, diced
  • 2 blood oranges, zested and segmented
  • 3 lemons, juiced and zested
  • 3 Tablespoons red wine vinegar
  • 2 garlic cloves, smashed and finely chopped
  • 2 avocados, ripe
  • sea salt and pepper

Directions

For the pumpkin seeds

In a skillet, heat 2 tbsp of olive oil over medium heat. Add the pumpkin seeds and roast, tossing occasionally for approximately 2 to 3 minutes or until you can smell the aroma. Set aside to cool.

For the salad mixture

In a large bowl combine the pea shoots, cilantro, tomatoes, pumpkin seeds and onion. In a small bowl, mix together the blood orange and lemon zest, lemon juice, blood orange segments, red wine vinegar, garlic and remaining 4 tbsp of olive oil. Spoon the vinaigrette over the pea shoot mixture and toss well to combine.

Halve the avocados, pit and peel. Place one avocado half on each plate and top each with a serving of the salad mixture. Season with sea salt and pepper and enjoy.

Nutritional Facts
Servings4
Calories Per Serving509
Total Fat41g63%
Sugar12gN/A
Saturated6g30%
Protein11g22%
Carbs34g11%
Vitamin A597µg66%
Vitamin B60.7mg35.6%
Vitamin C116mg100%
Vitamin E8mg42%
Vitamin K604µg100%
Calcium198mg20%
Fiber15g59%
Folate (food)355µgN/A
Folate equivalent (total)355µg89%
Iron6mg31%
Magnesium210mg53%
Monounsaturated26gN/A
Niacin (B3)4mg20%
Phosphorus296mg42%
Polyunsaturated7gN/A
Potassium1699mg49%
Riboflavin (B2)0.4mg25.5%
Sodium1156mg48%
Thiamin (B1)0.3mg21.1%
Zinc2mg16%
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