Jicama, Apple, and Chayote Salad With Pepita-Avocado Dressing

Makes 4 servings

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1/4 cup olive oil

1/2 cup water

7 tablespoons fresh lime juice (from 3 or 4 limes)

1 clove garlic

1/4 packed cup coarsely chopped cilantro leaves and upper parts of stems, plus 1 tablespoon for optional garnish

1 packed tablespoon fresh dill, coarsely chopped, plus 1 teaspoon for optional garnish

Flesh of 1 large, ripe avocado, cut into chunks

11/4 teaspoons kosher or sea salt

1/4 teaspoon freshly ground black pepper

1 teaspoon whole-grain mustard

1/4 cup raw, hulled pumpkin seeds (pepitas), plus 1 tablespoon for garnish

1 pound jicama, peeled and cut into matchsticks

1 Granny Smith apple, peeled, cored, and cut into matchsticks

1 pound firm chayote squash, peeled and cut into matchsticks

1. Combine the oil, water, lime juice, garlic, cilantro, dill, avocado, salt, pepper, mustard, and pepitas in a blender; puree to form a smooth dressing.

2. Combine the jicama, apple, and chayote in a mixing bowl; add the dressing and toss until well-coated.

3. Just before serving, garnish with the remaining tablespoon of pepitas, plus the tablespoon of cilantro and teaspoon of dill, if using.

Per serving: 320 calories, 5 grams protein, 28 grams carbohydrates, 9 grams sugar, 24 g fat, no cholesterol, 370 milligrams sodium, 12 grams dietary fiber.

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