Herby Seeds Salad With Toasted Cumin Vinaigrette

INGREDIENTS

For the dressing
1 shallot, finely chopped
grated zest of 1 lemon
1 tbsp plus 1 tsp red wine vinegar
1 tbsp fresh lemon juice
1 tbsp honey
1 tsp cumin seeds, toasted in a dry pan until fragrant
1/4 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

For the salad
2 heads Little Gem lettuce, leaves separated
2 avocados, sliced
1 radish, thinly sliced
2 tbsp pumpkin seeds, toasted in a dry pan until fragrant
2 tbsp sunflower seeds, toasted in a dry pan until fragrant
2 tsp sesame seeds, toasted in a dry pan until fragrant
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint

DIRECTIONS

Make the dressing. In a medium bowl, whisk together the shallot, lemon zest, vinegar, lemon juice, honey, and cumin seeds. Continue whisking as you slowly drizzle in the olive oil. Whisk in the salt and pepper. Assemble the salad on a large platter, lay down the lettuce leaves and layer the avocados and radish over the top. Sprinkle with the toasted pumpkin, sunflower, and sesame seeds and drizzle with the dressing. Finish with the dill, parsley, and mint and serve.