Ingredients:

  • 1/2 cup Raw Pepitas
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Fine Sea Salt
  • 1/8 tsp Cayenne Pepper
  • 1 large Ripe Avocado
  • 1/2 fresh Lime, juiced
  • 2 tbsp Whole30-Compliant Mayonnaise
  • 1 tbsp Fresh Cilantro, minced
  • 1 tsp Lime Zest

Instructions:

  1. Place the 1/2 cup raw pepitas in a food processor. Pulse until they look like coarse sand.
  2. Add the 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp sea salt, and 1/8 tsp cayenne to the pulsed pepitas. Whisk until the color is a uniform rusty orange.
  3. Slice the large avocado in half and remove the pit. Peel the skin carefully to keep the surface smooth.
  4. Cut each half into three or four thick wedges. Squeeze the 1/2 lime over them immediately to stop browning.
  5. Press each lime slicked wedge into the pepita mixture. Ensure all sides are covered in a dense layer of seeds.
  6. Mince the 1 tbsp fresh cilantro and zest the lime.
  7. Combine the 2 tbsp Whole30 mayo, lime zest, and cilantro in a small bowl. Stir until the sauce looks flecked with green.
  8. Arrange the wedges on a plate with the dipping sauce in the center. Serve immediately while the seeds are at their maximum crispness.