Creamy Crunch Salad with Roasted Pepitas

🥘 Ingredients

• shredded cabbage labeled “Creamy Crunch Salad” from 5-6 cup
• Sea
• medium lemons ½
• of Bibb or butterhead lettuce ½ head
• medium or large ripe avocado ½
• best-quality extra virgin olive oil 0.5-1 tbsp
• Roasted Pepitas 0.31 cup

1. 1

   Gather: shredded cabbage labeled “Creamy Crunch Salad” from , Sea salt or kosher salt and freshly cracked black pepper, medium lemons , of Bibb or butterhead lettuce , medium or large ripe avocado , best-quality extra virgin olive oil , Roasted Pepitas .
2. 2

   In a large bowl, add the cabbage, a pinch of salt, and 1 tsp lemon juice. Massage with your hands until softened a bit.
3. 3

   Chop the lettuce finely, then rinse and dry using a salad spinner. (If you end up with leftover lettuce, wrap it in a few paper towels and store in a ziploc bag in your fridge.)
4. 4

   Add the lettuce to the cabbage. Squeeze the avocado flesh into the greens. Add 1 1/2 tsp of olive oil, 2 tsp lemon juice, and a pinch or two of salt and pepper. Massage the mixture with your hands until the avocado coats the greens nicely.
5. 5

   Scatter the Roasted Pepitas on top. Taste, adding more olive oil, lemon juice, salt, or pepper as needed.