Crunchy seeds, cilantro stems, and bits of citrus mean you get a mix of textures in every bite.
Cut 1 lime in quarters. Cut 1 of the quarters in half lengthwise, then cut into 1/8-inch-thick slices crosswise. Put in a bowl, along with 1/2 cup pepitas (raw pumpkin seeds), toasted; 1 ripe avocado, diced; 1/4 cup finely chopped cilantro stems; 1 small red chile, minced; and a pinch of kosher salt. Squeeze in the juice from the remaining lime wedges. Gently fold until well mixed. Season to taste with salt. The guacamole can be refrigerated for up to 1 day.
Recipe by Genevieve Ko.