Ingredients

1 yellow squash, deseeded and cut into bite-sized pieces (approx. 1 cup)

1 nectarine, cut into bite-sized pieces

1 heart of palm, cut into bite-sized pieces

1 small tomato, diced

1/2 red bell pepper, diced

1 tsp lemon zest

1 tsp orange zest

1 tbsp lime juice

1 tbsp lemon juice

4 tbsp orange juice

3 tbsp extra virgin olive oil

1 tsp salt

1 tbsp cilantro stems, thinly sliced

Fresh cilantro leaves, for garnish

Freshly ground black pepper, to taste

Onion Encurtido^* (see below )

Instructions

1. Make the encurtido (recipe below )
2. In a bowl, mix all ingredients except the cilantro leaves.
3. Taste for salt and pepper.
4. Let the mixture marinate for 30 minutes to 1 hour.
5. Serve in a bowl topped with avocado purée, cayenne sunflower seeds, and cilantro leaves.

Ingredients

1/2 small red onion, thinly sliced

Juice of 1 lime (about 3–4 tbsp)

1 tsp sea salt

Instructions

1. Mix the red onion with lime juice and sea salt.
2. Let it sit for 30–60 minutes.
3. Rinse with warm water before using.

Ingredients

1/2 cup sunflower seeds

1 tbsp extra virgin olive oil

1 tsp maple syrup

1/2 tsp cayenne pepper

1/2 tsp sea salt

Instructions

1. Preheat the oven to 325°F (165°C).
2. In a bowl, mix sunflower seeds with olive oil, maple syrup, cayenne pepper, and salt.
3. Spread evenly on a parchment-lined baking sheet.
4. Bake for 10 minutes.
5. Remove from the oven, stir, and let cool completely.

Ingredients

2 ripe avocados

2 tbsp lime juice

1 tbsp extra virgin olive oil

1 tsp sea salt

Instructions

Blend all ingredients until smooth and creamy.