Mexican Green Salad with Jalapeño-Cilantro Dressing

Ingredients

The salad

• ⅔ cup pepitas (green pumpkin seeds)
• ½ teaspoon olive oil
• ½ teaspoon chili powder
• 1 pinch 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
• 1 small red onion, chopped
• ⅔ cup crumbled feta cheese
• 2 ripe avocados, thinly sliced

Jalapeño-Cilantro Dressing

• ½ cup extra-virgin olive oil
• ½ cup lime juice
• ½ cup lightly packed cilantro
• 1 small jalapeño, seeds and ribs removed
• 1 tablespoon tahini (optional)
• 1 tablespoon honey or maple syrup
• 1 teaspoon ground cumin
• ½ teaspoon Dijon mustard
• 1 clove garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 1 pinch red pepper flakes (optional)

Instructions

Nutrition Facts (estimated)