Mexican Green Salad with Jalapeño-Cilantro Dressing

The ingredients in this salad are so fresh and delicious

but it’s the dressing that steals the show!

This healthy Mexican green salad recipe is the perfect fresh side for your favorite Mexican meals! I serve it alongside grilled carne asada. It’s also a delicious, light meal on its own. Recipe yields 4 large salad servings, 6 medium or 8 side salads.

Mexican Green Salad with Jalapeño-Cilantro Dressing

• Prep Time: 30 minutes

• Cook Time: 5 minutes

• Total Time: 35 minutes

• Yield: 6 medium salads 

INGREDIENTS

Salad

• 2/3 cup pepitas (green pumpkin seeds)

• 1/2 teaspoon olive oil

• 1/2 teaspoon chili powder

• Pinch of salt

• 5-6 cups romaine lettuce, chopped (about 3 heads)

• 1 cup grated cauliflower or cauliflower rice

• 1 pint (2 cups) cherry tomatoes, quartered

• 1 small cucumber, halved, seeded and thinly sliced (no need to peel)

• 1 small red onion, chopped

• 2/3 cup crumbled feta cheese

• 2 ripe avocados (thinly slice just before serving)

Jalapeño-Cilantro Dressing

• 1/2 cup extra-virgin olive oil

• 1/2 cup lime juice (from about 4 limes)

• 1/2 cup lightly packed cilantro (mostly leaves)

• 1 small jalapeño, seeds and ribs removed, and roughly chopped

• 1 tablespoon tahini (optional, for a more creamy dressing)

• 1 tablespoon honey or maple syrup

• 1 teaspoon ground cumin

• 1/2 teaspoon Dijon mustard

• 1 clove garlic, roughly chopped

• 1/4 teaspoon fine sea salt

• Pinch of red pepper flakes (optional, for extra heat)

INSTRUCTIONS

1. First, 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.

2. In a large salad bowl, combine the chopped romaine, cauliflower, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.

3. 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 and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar or serving.

4. 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.

Recipe and photos are adapted from Cookie and Kate