Created by Matthew Kadey MSc., RD, for the Chilean Fresh Fruit Association
Lemon Ginger Dressing:
In a large bowl, toss together jicama, orange, carrot, radish, cucumber, avocado and spinach. In a dry skillet over medium heat, toast pumpkin seeds until browned and beginning to pop. Let cool. In a small bowl, whisk together olive oil, lemon juice, honey, ginger, chilli flakes and salt. Divide salad among serving plates and top with pumpkin seeds and ginger dressing.