In a saucepan, toast the pepitas on dry heat for about 5 minutes or until fragrant, stirring frequently. Cool.
In a large bowl add the red cabbage and massage it with your hands.
In a medium bowl combine the garlic clove through the lime juice and stir. Whisk in the olive oil. Stir in salt and pepper. Stir again and then pour the vinaigrette on top of the cabbage mixture and mix well with tongs. Taste and correct seasonings, if necessary. Just before serving, add jicama, radishes and cilantro and mix to just combine.
On a platter, place the slices of avocado, then top with the slaw. Finish with the pepitas and serve immediately.
