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For Dressing:
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Combine avocado, kiwis, olive oil, lime zest, lime juice and cilantro in blender or food processor.
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Blend until smooth, season to taste with salt and pepper. Refrigerate until ready to serve.
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For Salad:
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Arrange the yellow squash slices around the rim of 4 plates. In the center of each plate place 1 ½ cup of spinach and tuck peach and kiwi slices throughout spinach on each plate. Over peach and kiwi slices place one avocado, halved on each salad plate. Sprinkle with jicama and carrots, drizzle with avocado-kiwi dressing and top with pepitas.