Mexican Green Salad with Jalapeño-Cilantro Dressing

Recipe by Cookie + Kate · ★ 4.8 (45) · indexed by SeasonSort

• ⅔ cup pepitas
• 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
• 2 cups finely chopped purple cabbage
• 1 pint cherry tomatoes, quartered
• 1 small cucumber, halved, seeded and thinly sliced in season · cheap now
• 1 small red onion, chopped
• ⅔ cup crumbled feta cheese
• 2 ripe avocados
• ½ cup extra-virgin olive oil
• ½ cup lime juice
• ½ cup lightly packed cilantro
• 1 small jalapeño, seeds and ribs removed, and roughly chopped
• 1 tablespoon tahini
• 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

Nutrition as published by Cookie + Kate. Cost is an estimate from this week’s regional produce & meat prices plus typical pantry costs. Indexed as factual data — the full method and photos live on Cookie + Kate.

• Add a protein: grilled chicken or a fried egg, canned chickpeas or black beans, or crispy tofu.
• Add a carb: steamed rice or quinoa, crusty bread, or roasted potatoes.

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