Tomato, Avocado, and Pepitas Salad with Honey Mint Dressing

I could eat this salad multiple days a week in late spring and summer. It’s so fresh and light, and speaks to all the flavors. The dressing stores well in the fridge, and is refreshing. People can’t get enough of it!

For the Dressing:

3 tbsp toasted sunflower seeds (I use raw and dry roast them in a pan)

1 cup mint

juice of 1 lime

2 tbsp local honey (I haven’t made it with maple syrup but I bet it is delicious)

nice punch or two of salt. I use Maldon.

1/2 cup good olive oil

*Combine all ingredients in a mini food processor. Adjust according to taste.

For the Salad:

2 avocados cubed

a couple large handfuls of cherry tomatoes, cut in half

2 yellow heirloom tomatoes, cubed

pepitas, toasted

fresh mint or basil, julienned

Plate the avocado and tomatoes spread throughout plate. drizzle with dressing (or toss), and add the pepitas and fresh herbs. Sprinkle with salt to taste. Mmmm!