Created by ForeverMama on October 3, 2022
Step 1: Preheat the oven to 300-degrees F.
Step 2: In a small bowl, mix the pine nuts with the chile powder, chili flakes, maple or brown sugar, salt, oil, and 1/4 teaspoon of water. Spread the nuts on a baking sheet and bake until browned and toasted, 10 - 12 minutes.
Step 3: On a large serving platter, make seven layers using half of the purslane (or other salad greens of choice if purslane is not available), watercress, avocados, orange sections, jicama, red onion, and pine nuts. Repeat with remaining half. In a small bowl, combine the lime juice, olive oil, salt, and black pepper, and drizzle over the layered ingredients.