Mexican Green Salad with Jalapeño-Cilantro Dressing

21 things you may not have.

The method's theirs. Go give them the click.

Ingredients

⅔ cup pepitas (green pumpkin seeds)
½ teaspoon olive oil
½ teaspoon chili powder
Pinch of salt
5 ounces baby spring mix
6 ounces romaine lettuce, chopped
2 cups grated cauliflower (about ½ small cauliflower—you can grate it on the holes of a large box grater or finely slice it on a mandoline, then roughly chop)
2 cups finely chopped purple cabbage (about ½ small cabbage)
1 pint (2 cups) cherry tomatoes, quartered
1 small cucumber, halved, seeded and thinly sliced (no need to peel)
1 small red onion, chopped
⅔ cup crumbled feta cheese
2 ripe avocados (thinly slice just before serving)
½ cup extra-virgin olive oil
½ cup lime juice (from about 4 limes)
½ 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
½ teaspoon Dijon mustard
1 clove garlic, roughly chopped
¼ teaspoon fine sea salt
Pinch of red pepper flakes (optional, for extra heat)

1 side salad with 1/8th of the dressing per serving

As published by Cookie and Kate.

The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.