Toast the pepitas: In a large skillet over medium heat, toast the raw pepitas for 3 to 5 minutes until they turn golden and start popping. Stir often to prevent burning. Once toasted, remove from heat and mix in chili powder, olive oil, and a pinch of salt. Let cool.

Combine vegetables: In a bowl, mix together the chopped radish, green onion, fresh herbs, and jalapeño (if using). This mix will create a colorful and aromatic base for the salad.

Make the dressing: In a small bowl, whisk together the lime juice, remaining olive oil, honey, and fine sea salt until well blended. This dressing is key to tying all the flavors together!

Slice avocados: Cut the avocados into long strips, ensuring they remain intact for easy serving.

Assemble the salad: Place the sliced avocados into a serving bowl and drizzle generously with the dressing. Then, top the avocados with the herb mix you prepared earlier, followed by the cooled, toasted pepitas.

Finish with flair: For an extra touch, sprinkle flaky sea salt and lime zest over the salad just before serving. This adds not only flavor but a beautiful presentation.