Mexican Green Salad with a Bold Cilantro-Lime Kick and Creamy Jalapeño Dressing – Perfect for Taco Nights and Summer Feasts

Let’s get one thing straight: this isn’t your average “sad desk salad.” This Mexican Green Salad is loud, fresh, and full of attitude—just like your favorite taco night playlist.

Piled high with leafy greens, crunchy cabbage, sweet tomatoes, and topped with a creamy jalapeño-cilantro dressing (aka the best Mexican inspired salad dressing you’ll ever meet), this bowl means business.

I first threw this together after realizing I had more vegetables than excuses and, shockingly, it turned out to be the hero of the meal. Now it’s my go-to Mexican style salad for everything from casual dinners to full-on fiestas. Warning: it might outshine your enchiladas.

Mexican Green Salad

This salad is like a confetti cannon of vegetables went off in the best possible way—colorful, crunchy, and basically begging to be eaten. It’s got romaine, cabbage, cauliflower, feta, and avocado, all brought together by a zesty jalapeño-cilantro dressing that makes bottled dressings cry in the corner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Course Salad

Servings 6

Equipment

• Knife
• Cutting board
• Box grater or mandoline
• Large mixing bowl
• Skillet
• Blender
• Small jar or container for dressing

Ingredients

  

• ⅔ cup pepitas green pumpkin seeds
• ½ teaspoon olive oil
• ½ teaspoon chili powder
• Pinch of salt
• 6 cups baby spring mix
• 8 cups chopped romaine lettuce
• 2 cups grated cauliflower about ½ a small head
• 2 cups finely chopped purple cabbage about ½ a small head
• 2 cups cherry tomatoes quartered
• 1 small cucumber halved, seeded, and thinly sliced
• 1 small red onion chopped
• ⅔ cup crumbled feta cheese
• 2 ripe avocados sliced just before serving

For the Jalapeño-Cilantro Dressing:

• ½ cup extra-virgin olive oil
• ½ cup fresh lime juice about 4 limes
• ½ cup loosely packed fresh cilantro leaves
• 1 small jalapeño seeds and ribs removed, roughly chopped
• 1 tablespoon tahini optional, for extra creaminess
• 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

Instructions

• Toast the Pepitas: In a skillet over medium heat, stir together the pepitas, olive oil, chili powder, and a pinch of salt. Cook while stirring until the seeds are golden and start to pop, about 4 to 7 minutes. Set aside to cool.
  ⅔ cup pepitas, ½ teaspoon olive oil, ½ teaspoon chili powder, Pinch of salt
• Build the Salad Base: In a large bowl, toss together the spring mix, chopped romaine, grated cauliflower, chopped cabbage, cherry tomatoes, cucumber, red onion, crumbled feta, and the cooled pepitas. Mix gently so the veggies stay crisp and pretty.
  6 cups baby spring mix, 8 cups chopped romaine lettuce, 2 cups grated cauliflower, 2 cups finely chopped purple cabbage, 2 cups cherry tomatoes, 1 small cucumber, 1 small red onion, ⅔ cup crumbled feta cheese
  
• Blend the Dressing: Add olive oil, lime juice, cilantro, jalapeño, tahini (if using), honey or maple syrup, cumin, mustard, garlic, and salt to a blender. Blend until smooth. Taste and add a pinch of red pepper flakes if you want extra heat. Blend again briefly, then pour into a small jar.
  ½ cup extra-virgin olive oil, ½ cup fresh lime juice, ½ cup loosely packed fresh cilantro leaves, 1 small jalapeño, 1 tablespoon tahini, 1 tablespoon honey or maple syrup, 1 teaspoon ground cumin, ½ teaspoon Dijon mustard, 1 clove garlic, ¼ teaspoon fine sea salt, Pinch of red pepper flakes
  
• Serve It Up: Spoon the salad into individual bowls, top with fresh avocado slices, and drizzle on that spicy green dressing. If you’re saving some for later, store the salad and dressing separately in the fridge. They’ll both stay good for 4 to 5 days.
  2 ripe avocados

Mexican Green Salad Tips from Someone Who’s Made It More Times Than They’ve Called Their Mom

🥑 Avocado Timing Is Everything
Slice your avocado right before serving, unless you’re into that sad, brown guac look. If you’re prepping ahead, toss slices in lime juice and pretend you’re a food stylist.

🌶️ Jalapeño Heat Check
Want a kick? Leave a few seeds in. Want to breathe fire? Use two jalapeños. Want to taste dinner and not your regrets? Stick to one, fully deseeded.

🌿 Cilantro Haters, I See You
No one’s making you eat soap. Swap the cilantro with flat-leaf parsley or just leave it out altogether. The salad still slaps, promise.

🧀 No Feta? No Problem.
Crumbled cotija cheese is a great sub if you’re feeling extra “authentic.” Or skip the cheese altogether if you’re dairy-free—no judgment (well, maybe a little).

🌽 Want to Make It a Meal?
Add some grilled corn, black beans, or even chicken. Or all three. Live your truth. This is a Mexican style salad, not a rules-based institution.

🥗 Lettuce Choices Matter
Romaine adds crunch, spring mix adds fluff. Use both if you’re feeling diplomatic. Or throw in arugula for a peppery plot twist.

🫙 Dressing Storage Hack
This Mexican inspired salad dressing keeps in the fridge for about a week, if you don’t drink it straight from the jar. Shake it like a Polaroid picture before each use.

🧄 Garlic Lovers Unite
The dressing only calls for one clove, but hey, you do you. Just don’t breathe near anyone until the next day. Or do—maybe they’ll back off.

🍋 No Limes? No Crisis.
In a pinch, bottled lime juice works. It’s not ideal, but neither is having a panic attack over citrus. Lemon juice? Also fine. Just don’t tell any purists.

🌮 Serving Tip: Go Big or Go Taco
This salad is a show-off. Serve it in a giant bowl for dramatic effect or stuff it in a tortilla and call it lunch. Either way, it wins.