Arugula-Avocado Salad with Pumpkin Seeds

Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.

Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.

Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.

Scatter the reserved avocado and pepitas on top and serve immediately.