Summer Salad

For the salad:

16 cherry tomatoes, washed, cut in half

1 large avocado, diced medium

5 oz. young salad greens

1 large sweet onion (such as Vidalia) peeled, sliced in thin rings

8.8 oz. pkg. V&V SUPREMO® DEL CARIBE® Cheese diced

½ cup of raw pumpkinseeds (without shells)

For the dressing:

½ cup  fresh lime juice

1 cup  extra virgin olive oil

1/2 cup  cilantro, chopped

1 fresh serrano or jalapeno chile

salt to taste

1. Place a dry skillet or a griddle over medium heat. Place the pumpkinseeds on skillet until they start to pop and turn brown (about 5 minutes). Let them cool down.
2. Place all dressing ingredients in a blender and blend well.
3. Place tomatoes and avocado in a bowl with about 2 tablespoons of the dressing. Mix well.
4. Toss greens in a large bowl with enough dressing to lightly coat them. Mix well.

SERVING: divide salad into 4 salad plates. Place ¼ of the tomato- avocado mixture in the center of each plate. Sprinkle cheese, pumpkin seeds, and onion rings on top.