Watercress and Grilled Pineapple Salad with Avocado and Sour Orange Dressing Recipe

1. 1

   Heat a cast-iron skillet over high heat.

2. 2

   When its hot, throw in the pepitas and roast, moving them continuously for about 2 minutes, or until the seeds are just starting to brown.

3. 3

   Remove from the pan and set aside to cool to room temperature.

4. 4

   Combine the watercress, pineapple, and carrot in a large bowl.

5. 5

   Combine the avocado, citrus juice, maple syrup, olive oil, garlic, 1/2 teaspoon sea salt, and black pepper to taste in a blender or food processor, and blend until smooth.

6. 6

   With the motor running, add 1/4 cup of cold water in a thin stream until the dressing reaches the desired consistency, then stop.

7. 7

   Open the top and taste the dressing.

8. 8

   Adjust the seasonings.

9. 9

   To serve, toss the salad and divide into 4 servings.

10. 10

    Pour on the dressing and sprinkle the pepitas over each serving.

11. 11

    Leftover dressing may be refrigerated for up to 5 days.

* Per serving · 4 servings · Values may vary.