Ingredients

• 1 red bell pepper, diced 
• 1 carrot, grated/shredded 
• 1 cup jicama, diced 
• 1/2 small red onion, diced 
• 1- 15oz can black beans, drained and rinsed 
• 1 cup cherry tomatoes, halved 
• 1 scallion, end removed and sliced into rounds 
• 1 jalapeno, diced (optional) 
• 2 cups romaine lettuce, chopped 
• 1/4 cup cooked quinoa 
• 1/4 cup pepitas (pumpkin seeds) 
• 1 avocado 
• 1/2 cup whole cilantro leaves 
• 1 lime, juiced 
• 3/4 teaspoon salt 
• 1/2 cup water 
• 1/4 teaspoon black pepper 
• 1 garlic clove 
• 1/4 teaspoon ground cumin 
• 2 teaspoons apple cider vinegar 
• 1 tablespoon olive oil
Dressing 
• 1 avocado
• 1/2 cup whole cilantro leaves
• 1/2 lime, juiced
• 3/4 teaspoon salt
• 1/2 cup water
• 1/4 teaspoon black pepper
• 1 garlic clove
• 1/4 teaspoon ground cumin
• 2 teaspoons apple cider vinegar
• 1 tablespoon olive oil

Directions

1. Chopped Salad - Combine the remaining salad ingredients (except pepitas) in a large bowl. Toss salad with dressing. Top with pepitas.