Total Time
35 Mins
Serves 4

Inspired by the seasonal citrus-avocado salad at Cosecha Cafe in Oakland, California, we created this interplay of tender and crunchy textures and sweet, tangy, mildly spicy flavors. Try it alongside enchiladas, cracked crab, steak, or fajitas.

How to Make It

Step 1

Heat 1 tbsp. oil in a small frying pan over medium heat. Add pumpkin seeds and cook, stirring often, until golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels and sprinkle with 1/8 tsp. salt.

Step 2

Juice enough tangerines to make 1/2 cup. Peel remaining fruit and slice crosswise about 1/3 in. thick.

Step 3

In a small bowl, whisk tangerine juice, lemon juice, remaining 2 tbsp. oil, the ground chile, remaining 3/4 tsp. salt, and the pepper. Chop 2 tsp. mint and stir into dressing.

Step 4

Set a bed of lettuce on plates. Arrange tangerines, avocado, and jicama on top. Drizzle with dressing and sprinkle with pumpkin seeds and remaining mint.


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