Pepita Salad With Avocado and Orange For a more radiant, even-toned complexion, this colorful, Mexican-inspired salad will brighten your outlook. Pepitas, aka pumpkin seeds, are full of collagen-building protein, and they're one of the best natural sources of acne-fighting zinc and glow-boosting vitamin E. Oranges and carrots are insanely rich in beta-carotene and vitamin C, the antioxidants associated with brightening skin.
Ingredients
1/3 cup pepita seeds (hulled pumpkin seeds)
3 carrots, peeled and sliced
1 teaspoon olive oil
1 avocado, chopped
4 cups spring mix
1/4 cup chopped cilantro
2 oranges, peeled, membrane removed and sliced into segments
Dressing
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 chipotle pepper in adobo sauce
1 teaspoon dried oregano
Pinch sea salt
Directions
In a small blender combine the dressing ingredients and blend until combined. olive If you don't have a blender, whisk the ingredients together.
Preheat the oven to 400 F. Toss the carrot slices with olive oil, salt and pepper. Place on a baking sheet and roast for 20 minutes until crispy and cooked through. Place the pepitas on a baking sheet and bake in the oven during last three minutes the carrots are roasting. They should be toasted, not burned. In a large bowl, combine the spring mix, orange segments, toasted pepita seeds, roasted carrots, cilantro and avocado. Toss with dressing.
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