Mexican Green Salad with Jalapeno-Cilantro Dressing
Serving Size: 10
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.
8ouncericed cauliflower2 cups, about ½ small cauliflower
14ouncepurple cabbage2 cups, about ½ small cabbage, finely chopped
16ouncecherry tomato2 cups quartered
1English cucumberhalved, seeded and thinly sliced (no need to peel)
1red onionsmall, chopped
2ripe avocadothinly slice just before serving
2/3cupcotija cheeseoptional - omit for vegan. Cruble.
Jalapeño-Cilantro Dressing
½cupextra virgin olive oil
½cuplime juicefrom about 4 limes
½cupfresh cilantrolightly packed, mostly leaves
1jalapeno peppersmall, seeds and ribs removed, and roughly chopped
1tablespoontahinioptional, for a more creamy dressing
1tablespoonmaple syrupor honey
1teaspoonground cumin
½teaspoonDijon mustard
1clovegarlicroughly chopped
¼teaspoonfine sea salt
pinchred pepper flakesoptional, for extra heat
Instructions
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.
Reheating Instructions
The salad will keep well this way for about 4 to 5 days.