1 tablespoon brown rice vinegar or apple cider vinegar
1 to 2 teaspoons lime zest
1 glove garlic, crushed
1/4 teaspoon sea salt and ground cumin
Rinse the greens and spin dry.
In a skillet, toast the pumpkin seeds over medium-low heat until you hear a ‘pop’. Allow to cool. Place the pumpkin seeds, roasted red pepper strips, avocado cubes, and green onion in the salad bowl with the greens.
Place all ingredients for the dressing into a small bowl and whisk. Toss the salad with the dressing just before serving.