Tomato And Avocado Salad - cooking recipe

Ingredients

2 None avocados, peeled, stoned and diced
1 None lemon, juiced and divided
4 tbsp olive oil
2/3 cup pumpkin seeds
3 tbsp cider vinegar
1 tsp mustard
None pinch sugar
6 None tomatoes, diced

Preparation

Drizzle the avocados with 2 tbsp lemon juice. Heat 1 tbsp oil in a frying pan and roast the pumpkin seeds for 3-4 mins. Season with salt and remove from the heat.
In a bowl, mix the vinegar, mustard and remaining lemon juice. Gradually whisk in 3 tbsp oil and season with salt, black pepper and a pinch of sugar.
Layer the tomatoes and avocados in 2 jars (about 4 cups in volume). Top with the pumpkin seeds and drizzle with the dressing.