2tablespoonpumpkin seeds, toasted and tossed with ½ teaspoon oil and ¼ teaspoon dried chili flakes
Whisk the vinaigrette ingredients together.
Add the prepared pineapple and jicama to the vinaigrette and set aside to allow it to marinate.
Just before serving, put the greens in a bowl or on a platter and top with the jicama-pineapple mix. Arrange the cucumber and avocado slices on top. Sprinkle with toasted chili pumpkin seeds and serve immediately.