Fresh Herbed Avocado Salad by Cookie and Kate

This salad is for avocado lovers! Sliced avocado, tossed in a lime-honey dressing, covered in a super fresh mix of herbs, radishes and toasted pepitas. Recipe yields 4 generous or 6 smaller servings.

Original recipe

View on Cookie and Kate


Prep: 25mins Cook: 5mins Total: 30mins


334 calories
Carbohydrate content
17 g
Cholesterol content
0 mg
Fat content
29.9 g
Fiber content
10.4 g
Protein content
6.3 g
Saturated fat content
4.5 g
Serving size
Sodium content
203.6 mg
Sugar content
4 g
Trans fat content
0 g



  1. Since avocados start browning once they’re cut, we’re going to prepare everything else first. Toast the pepitas in a large skillet over medium heat, stirring often (don’t let them burn!), until they’re starting to turn golden on the edges and make little popping noises, about 3 to 5 minutes. Remove the skillet from the heat and stir in the chili powder, olive oil and pinch of salt. Set aside to cool.
  2. Meanwhile, combine the chopped radish, green onion, herbs and jalapeño in a bowl, and set aside.
  3. To prepare the dressing, whisk together the lime juice, olive oil, honey and salt in a small bowl. Set aside.
  4. You can slice or dice the avocados however you’d like, but for the prettiest slices (like mine), first cut the avocados in half and remove the pits. Then cut the halves in half again to make long quarters. Peel the avocado skin off each quarter and carefully slice it into long strips.
  5. To assemble, place the avocado in a medium serving bowl or platter. Drizzle the dressing all over them. Stir the toasted pepitas into the herb mix, then spoon it over the avocados. Finish the salad with optional flaky salt and/or lime zest.