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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.
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Prep Time 30 minutes
Cook Time 5 minutes
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