Place a small skillet over medium heat. Add the pepitas and toast, stirring frequently, until they begin to pop and turn fragrant, about 2–3 minutes. Transfer to a small bowl to cool.

Prepare vegetables

Rinse and thoroughly dry the baby kale in a salad spinner or with paper towels. If leaves are large, tear into bite-size pieces. Shave the carrots with a vegetable peeler or mandoline into ribbons. Halve the baby tomatoes. Thinly slice the cucumber. Dice the avocado and toss gently with 1 teaspoon lemon juice to prevent browning.

Assemble salad

In a large bowl, combine the baby kale, shaved carrots, halved tomatoes, and sliced cucumber. Add the diced avocado on top. Sprinkle the toasted pepitas and crumbled queso fresco over the salad. Season with 1/4 teaspoon kosher salt and freshly ground black pepper to taste.

Finish

When ready to serve, toss the salad lightly with 3–4 tablespoons of the Goddess Dressing (adjust to taste) until evenly coated, or serve dressing on the side. Taste and adjust seasoning with extra lemon juice or salt if needed.

Goddess Dressing

Add the Greek yogurt, mayonnaise, chopped parsley, chives, tarragon, drained capers, minced garlic, Dijon mustard, lemon juice, apple cider vinegar, honey or maple syrup, olive oil, salt, and a few grinds of black pepper to a blender or food processor.

Blend on medium-high until the herbs are completely incorporated and the dressing is smooth, about 30–45 seconds. If the dressing is too thick, add 1 teaspoon of water at a time (up to 2 tsp) and blend until you reach a pourable consistency.

Taste and adjust: add more lemon juice for brightness, a pinch of salt if needed, or a touch more honey/maple for sweetness. Chill the dressing for at least 15 minutes to let flavors meld, or refrigerate up to 3 days in an airtight container.

Before using, whisk or shake the dressing; if separated, stir to recombine.