Avocado Salad

Ingredients:

Miso-Tahini Dressing 

1/4 cup tahini

1/4 cup water

1 tablespoon miso

1 tablespoon lemon juice

1 tablespoon rice wine vinegar

1 1/2 teaspoons lemon zest

1/4 teaspoon salt

Blend together ingredients until thoroughly combined. Adjust salt to taste.

Pepitas

1/4 cup pumpkin seeds

1/2 tablespoon tamari

1 1/2 tablespoons maple syrup

1 teaspoon olive oil

pinch salt

Combine all ingredients by hand and store in an airtight container. Let dressed pipits sit in a refrigerator for 4-6 hours. Spread pipits evenly over a teflex sheet and dehydrate for 12-24 hours, or until crispy.

Assembly 

1 avocado, cut into 1/4 inch thick slices

1/2 watermelon radish, thinly sliced on a mandoline

1 small handful sunflower sprouts

1/2 sheet of nori, cut into strips 1/4-1/2 inch strips

1/2 teaspoon dulse

handful of pepitas

Place 1-2 teaspoons of miso-tahini dressing left of center on a plate. Use an offset spatula to spread a broad thin layer of the dressing along the center of the plate. Layer avocado slices over the dressing. Lightly drizzle a small amount of miso-tahini dressing over the avocado. Layer with pepitas, dulse, radish, sunflower sprouts, and strips of nori. Enjoy!