Mexican Green Salad with Jalapeño-Cilantro Dressing

Scaled for 6 portions · 4 steps

0.67 cuppepitas (green pumpkin seeds)0.5 tspolive oil0.5 tspchili powder1 pinchsalt140 gbaby spring mix170 gromaine lettuce, chopped2 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, quartered1small cucumber, halved, seeded and thinly sliced (no need to peel)1small red onion, chopped0.67 cupcrumbled feta cheese2ripe avocados (thinly slice just before serving)0.5 cupextra-virgin olive oil0.5 cuplime juice (from about 4 limes)0.5 cuplightly packed cilantro (mostly leaves)1small jalapeño, seeds and ribs removed, and roughly chopped1 tbsptahini (optional, for a more creamy dressing)1 tbsphoney or maple syrup1 tspground cumin0.5 tspDijon mustard1 clovegarlic, roughly chopped0.25 tspfine sea salt1 pinchred pepper flakes (optional, for extra heat)

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