Mexican Green Salad with Jalapeño-Cilantro Dressing
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Cookie and Kate · by Cookie and Kate★ 4.8

Mexican Green Salad with Jalapeño-Cilantro Dressing

NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 21%
CARBS 26G23% OF CAL
9G FIBER0G ADDED0G INTRINSIC7G OTHER9G TOTAL SUGAR
FAT 37G74% OF CAL
7G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant Mexican salad with mixed greens, roasted pumpkin seeds, and fresh vegetables dressed in a cilantro-jalapeño dressing. A light, refreshing meal or side with bold southwestern flavors.

mainmexicansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • ⅔ cup pepitas (green pumpkin seeds)
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon chili powder
  • Pinch of salt
  • 5 ounces baby spring mix
  • 6 ounces romaine lettuce, chopped
  • 2 cups grated cauliflower (about 1/2 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 1/2 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)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup lime juice (from about 4 limes)
  • 1/2 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
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, roughly chopped
  • 1/4 teaspoon fine sea salt
  • Pinch of red pepper flakes (optional, for extra heat)
PREP
30M
SODIUM
421MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.