Cut the apple in julienne with a peeler or a sharp knife. Place sticks into a bowl of water with the juice of ½ a lemon.
In the blender, reduce all ingredients of the green salsa to a smooth and creamy mixture.
Strain the apple julienne and place in a large bowl. Add avocado cubes and sauce. Gently stir.
Plate salad, and add shoots and pumpkin seeds. Serve.