Mexican Green Salad with Jalapeño-Cilantro Dressing

Name: Mexican Green Salad with Jalapeño-Cilantro Dressing
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Ingredients: ⅔ cup pepitas (green pumpkin seeds); ½ tsp olive oil; ½ tsp chili powder; 1 pinch salt; 5 oz baby spring mix; 6 oz romaine lettuce, chopped; 2 cup 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 cup 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 tbsp tahini (optional, for a more creamy dressing); 1 tbsp honey or maple syrup; 1 tsp ground cumin; ½ tsp Dijon mustard; 1 clove garlic, roughly chopped; ¼ tsp fine sea salt; 1 pinch red pepper flakes (optional, for extra heat)

By Cookie and Kate · Cookie and KatePublic

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This healthy Mexican green salad recipe is the perfect fresh side for your favorite Mexican meals! It's also a delicious, light meal on its own. Recipe yields 4 large salad servings, 6 medium or 8 side salads.

Prep: 30 min
Cook: 5 min
Total: 35 min
Servings: 6

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This recipe was taken from Mexican Green Salad with Jalapeño-Cilantro Dressing · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

0.67 cuppepitas (green pumpkin seeds)
0.5 tspolive oil
0.5 tspchili powder
1 pinchsalt
140 gbaby spring mix
170 gromaine lettuce, chopped
2 cupgrated 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 cupfinely chopped purple cabbage (about ½ small cabbage)
1pint (2 cups) cherry tomatoes, quartered
1small cucumber, halved, seeded and thinly sliced (no need to peel)
1small red onion, chopped
0.67 cupcrumbled feta cheese
2ripe avocados (thinly slice just before serving)
0.5 cupextra-virgin olive oil
0.5 cuplime juice (from about 4 limes)
0.5 cuplightly packed cilantro (mostly leaves)
1small jalapeño, seeds and ribs removed, and roughly chopped
1 tbsptahini (optional, for a more creamy dressing)
1 tbsphoney or maple syrup
1 tspground cumin
0.5 tspDijon mustard
1 clovegarlic, roughly chopped
0.25 tspfine sea salt
1 pinchred pepper flakes (optional, for extra heat)

Steps

1
First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
2
In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
3
To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
4
Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

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Per portion

Calories: ~197.3 kcal
Protein: ~5.5 g
Fat: ~24.2 g
Carbs: ~11.2 g
Fiber: ~2.4 g
Sodium: ~148.5 mg

9 ingredients still need USDA food links. chili powder, crumbled feta cheese, tahini (optional, for a more creamy dressing), ground cumin are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

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