Why This Recipe Works

Avocados can make a base for a delicious, filling salad with a little know-how. For this version, we started by making a vinaigrette with flavorful ingredients including a jalapeño chile, minced shallot, lemon, orange, and cumin. Slicing and shingling the avocados gave them enough surface area to be seasoned with a little extra salt and coated with that dressing. Add a sprinkling of fresh cilantro added a lightness to the final, gorgeous salad.

Before You Begin

Look for ripe but firm avocados here. The most accurate test for ripeness is to place the fruit in the palm of your hand and gently squeeze; it should yield slightly to the pressure but not feel soft.

Instructions

Stir oil, jalapeño, shallot, pepitas, sugar, ½ teaspoon salt, lemon zest and juice, orange zest, and cumin together in small bowl.

Working with 1 avocado at a time, halve avocado lengthwise and remove pit. Using large spoon, carefully remove skin from each half. Lay avocado halves cut side down on cutting board and thinly slice halves lengthwise, cutting through avocado entirely but keeping pieces in place. Using your open palm, press down gently on sliced avocado halves in 1 direction to arrange slices in shingles; gently slide avocado slices in opposite direction until slices are about ½ inch apart. Using bench scraper or small spatula, carefully transfer shingled slices to serving platter.

Sprinkle remaining ¼ teaspoon salt over avocados. Spoon jalapeño mixture over avocados and sprinkle with cilantro. Serve immediately.