Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. To the bowl of lemon juice, add the ranch dressing, crème fraîche, sliced white bottoms of the scallions, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

In a small nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the peanuts and pepitas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned and toasted. Turn off the heat.

To the bowl of dressing, add the spinach, arugula, and halved tomatoes; toss to combine. Serve the salad topped with the diced avocado, sliced green tops of the scallions, and toasted peanuts and pepitas. Enjoy!