The toasted pumpkin seeds give this salsa a great, crunchy texture.
Preheat the oven to 400°. Spread the pumpkin seeds on a rimmed baking sheet and bake for 4 minutes, or until lightly browned. Transfer to a plate to cool.
Roast the bell pepper over a gas flame until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel, stem and seed the pepper; cut it into 1/2-inch dice.
In a bowl, mix the lemon juice with the garlic and chile. Stir in the pumpkin seeds, bell pepper and avocados. Season with salt and pepper and serve.
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