Mexican Green Salad with Jalapeno-Cilantro Dressing

$0.00 Cooking Fee
Serving Size: side salad
Recipe adapted from:
This “Mexican” green salad recipe is not only delicious and nutritios it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and cauliflower, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


To toast the pepitas:

  • Combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.

To make the dressing:

  • Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.

The salad

  • In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, and toasted pepitas.
  • Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
  • If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

Cook Times

Active Prep30
Hands-On Cook5
Hands-Off Cook0
Recipe Serving Size10




  • cup pepitas green pumpkin seeds
  • ½ teaspoon extra virgin olive oil
  • ½ teaspoon chili powder
  • pinch kosher salt
  • 5 ounce baby spring mix
  • 6 ounce romaine lettuce chopped
  • 8 ounce riced cauliflower 2 cups, about ½ small cauliflower
  • 14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
  • 16 ounce cherry tomato 2 cups quartered
  • 1 English cucumber halved, seeded and thinly sliced (no need to peel)
  • 1 red onion small, chopped
  • 2 ripe avocado thinly slice just before serving
  • 2/3 cup cotija cheese optional - omit for vegan. Cruble.

Jalapeño-Cilantro Dressing

  • ½ cup extra virgin olive oil
  • ½ cup lime juice from about 4 limes
  • ½ cup fresh cilantro lightly packed, mostly leaves
  • 1 jalapeno pepper small, seeds and ribs removed, and roughly chopped
  • 1 tablespoon tahini optional, for a more creamy dressing
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon ground cumin
  • ½ teaspoon Dijon mustard
  • 1 clove garlic roughly chopped
  • ¼ teaspoon fine sea salt
  • pinch red pepper flakes optional, for extra heat

Cooking Tools Required

12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives
Reheating/Serving Instructions
The salad will keep well this way for about 4 to 5 days.


Calories: 272kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 59mg | Calcium: 108mg | Iron: 2mg

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