Mexican Green Salad with Jalapeño-Cilantro Dressing
Total Time
35 minutes
Prep Time
30 minutes
Cook Time
5 minutes
Rating
4.8 out of 5 stars
(39)
Ingredients
6 salads
- ⅔ cup pepitas (green pumpkin seeds)
- ½ teaspoon olive oil
- ½ teaspoon chili powder
- Pinch of salt
- 5 ounces baby spring mix
- 6 ounces romaine lettuce, chopped
- 2 cups grated cauliflower (about ½ small cauliflower—you can grate it on the holes of a large box grater or finely slice it on a mandoline, then roughly chop)
- 2 cups finely chopped purple cabbage (about ½ small cabbage)
- 1 pint (2 cups) cherry tomatoes, quartered
- 1 small cucumber, halved, seeded and thinly sliced (no need to peel)
- 1 small red onion, chopped
- ⅔ cup crumbled feta cheese
- 2 ripe avocados (thinly slice just before serving)
- ½ cup extra-virgin olive oil
- ½ cup lime juice (from about 4 limes)
- ½ cup lightly packed cilantro (mostly leaves)
- 1 small jalapeño, seeds and ribs removed, and roughly chopped
- 1 tablespoon tahini (optional, for a more creamy dressing)
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground cumin
- ½ teaspoon Dijon mustard
- 1 clove garlic, roughly chopped
- ¼ teaspoon fine sea salt
- Pinch of red pepper flakes (optional, for extra heat)
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Preparation
Chef’s notes
Make it dairy free:
Omit the feta cheese. You might want to add a dollop of cashew sour cream in its place.
Make it vegan:
See dairy-free instructions above, and use maple syrup instead of honey.
Change it up:
Hate cilantro? Omit it! For a lighter salad, choose either the feta or avocado, instead of both. To make it extra crunchy and savory, add skillet-toasted tortilla strips or a small handful of crushed tortilla chips.
Recommended equipment:
I used a mandoline to shred the cabbage and cauliflower. Mandolines are dangerous; watch your fingers at all times!