SLICED AVOCADO SALAD

Sliced Avocado Salad image

Provided by Molly Yeh

Time 30m

Yield 8 servings

Number Of Ingredients 19

1/4 cup unsalted shelled pumpkin seeds
1/4 cup unsalted shelled sunflower seeds
1/4 cup puffed rice cereal
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
2 teaspoons olive oil
1/2 teaspoon lime zest
4 avocados
Pickled Onions, recipe follows
Good-quality olive oil, for serving
Crumbled cotija cheese, for serving
Flaky sea salt
Lime wedges, for serving
1/3 cup apple cider vinegar
1 tablespoon sugar
2 teaspoons kosher salt
1 1/2 cups thinly sliced red onion

Steps:

Preheat the oven to 375 degrees F.
Toss the pumpkin seeds, sunflower seeds and puffed rice with the cumin, chili powder, garlic powder and kosher salt in a bowl. Add the oil and toss to coat. Place on a baking sheet in a single layer and bake until toasted, about 10 minutes. Toss with the lime zest and set aside.
Cut the avocados in half and peel. Place the flat side of each avocado on a cutting board and slice at an angle. Plate half an avocado on each plate and top with some of the Pickled Onions and toasted seed mixture. Finish with a drizzle of good-quality olive oil, a sprinkle of cotija and a pinch of flaky salt. Serve with a lime wedge.
Combine the apple cider vinegar, sugar, salt and 1/4 cup water in a small pot. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes.