Avocado With Blood Orange And Pumpkin Seeds

Avocado With Blood Orange And Pumpkin Seeds
4 from 1 ratings
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. 
  • 1/3 cup raw pumpkin seeds
  • 6 tablespoon olive oil
  • 1 pound pea shoots
  • 1 cup fresh cilantro
  • 2 cup pear or cherry tomatoes, halved
  • 1 large red onion, diced
  • 2 blood oranges, zested and segmented
  • 3 lemons, juiced and zested
  • 3 tablespoon red wine vinegar
  • 2 garlic cloves, smashed and finely chopped
  • 2 avocados, ripe
  • sea salt and pepper
  1. 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.
  2. 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.