2 ripe avocados
2/3 c. cilantro leaves, chopped
1 Serrano chili pepper, minced
1 1/3 c. flat-leaf parsley leaves, coarsely chopped
3 tbsp. shelled pumpkin seeds
1 tbsp. fresh lemon juice
1/4 tsp. salt

Peel avocados, cut pulp into small chunks and put in a bowl. Add remaining ingredients to avocado, stir gently with a fork to avoid mashing avocado, and serve right away. If made ahead, put the avocado pits in the salsa to retain a fresh, green color. Makes 2 cups.