INGREDIENTS

Chimichurri (see Related Recipe)   
1 oz.  Salmon Filet , boned and skinned 
1 cup Pepitas (Raw Pumpkin Seeds ) 
1 cup  Queso Fresco , crumbled 
2 cups Mission® Pre-Fried White Round Tortilla Chips (08620)  
1/3 cup Yellow Bell Pepper , cut into julienne 
1/3 cup Red Bell Pepper , cut into julienne 
1/2 cup  Jicama , cut into julienne 
1/4 cup Red Onion , sliced 
1 cup  Avocado , peeled and chopped 
5 oz.  Mixed Greens  

DIRECTIONS

1.) Place salmon in a non-aluminum bowl. Brush two Tbsp. of chimichurri onto salmon. Place in refrigerator for no longer than one hour.

2.) Place pepitas in a toaster oven or skillet over medium-high heat. Allow pepitas to toast until puffed and lightly browned. Set aside.

3.) Cut salmon diagonally and place in broiler on a baking sheet. Broil until firm and no longer raw in the center. Toss the remaining chimichurri and salad ingredients in a large serving bowl. Top with salmon and serve immediately.

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