Romaine and Watercress Salad with Cilantro Vinaigrette Recipe

• 1 tablespoon canola oil
• 1/3 cup raw pumpkin seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon minced red onion
• 1/4 teaspoon kosher salt
• 2 tablespoons canola oil
• 2 medium avocados, medium dice
• 1 large head romaine lettuce, torn into bite-size pieces, washed, and dried
• 1 large bunch watercress, torn into bite-size pieces, washed, and dried
• 3/4 cup crumbled queso fresco

1. Heat oil in a medium frying pan over medium-high heat until shimmering.
2. Add pumpkin seeds and cook, stirring frequently, until popped and toasted, about 1 to 2 minutes.
3. Remove with a slotted spoon to a paper-towel-lined plate.
4. Sprinkle with salt and cayenne pepper and toss to coat; set aside.
5. Combine cilantro, lime juice, onion, and salt in a large nonreactive serving bowl.
6. While whisking constantly, slowly add oil in a thin stream until completely incorporated.
7. Add all ingredients to the bowl with the vinaigrette and toss to coat.
8. Season with additional salt as needed.
9. Sprinkle reserved pumpkin seeds over top and serve.

canola oil, pumpkin seeds, kosher salt, cayenne pepper, fresh cilantro, freshly squeezed lime juice, red onion, kosher salt, canola oil, avocados, head romaine lettuce, washed, queso fresco

Taken from www.chowhound.com/recipes/romaine-and-watercress-salad-with-cilantro-vinaigrette-18887 (may not work)