Name: Mexican Green Salad
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 6 servings
Ingredients: 0.67 cup pepitas (green pumpkin seeds); 0.5 tsp olive oil; 0.5 tsp chili powder; null pinch salt; 5 ounces baby spring mix; 6 ounces romaine lettuce (chopped); 2 cup cauliflower (grated (about 0.5 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 cup purple cabbage (finely chopped (about 0.5 small cabbage)); 1 pint cherry tomatoes (quartered); 1 null cucumber (small, halved, seeded and thinly sliced (no need to peel)); 1 null red onion (small, chopped); 0.67 cup vegan feta (crumbled); 2 null avocados (ripe (thinly slice just before serving)); 0.5 cup extra-virgin olive oil; 0.5 cup lime juice ((from about 4 limes)); 0.5 cup cilantro (lightly packed (mostly leaves)); 1 null jalapeño (small, seeds and ribs removed, and roughly chopped); 1 tbsp tahini ((optional, for a more creamy dressing)); 1 tbsp maple syrup; 1 tsp ground cumin; 0.5 tsp dijon mustard; 1 clove garlic (roughly chopped); 0.25 tsp fine sea salt; null pinch red pepper flakes ((optional, for extra heat))

Mexican Green Salad

This healthy Mexican green salad is the perfect fresh side for your favorite Mexican meals, or a delicious, light meal on its own. With crisp romaine, mixed greens, vibrant purple cabbage, cauliflower, juicy cherry tomatoes, refreshing cucumber, and zesty red onion, complemented by savory toasted pepitas and creamy vegan feta. This vibrant, nutritious salad is easily vegan and gluten-free.

Instructions

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1

First, toast the pepitas (0.67 cup): combine the pepitas (0.67 cup), olive oil (0.5 tsp), chili powder (0.5 tsp) and [pinch 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 baby spring mix (5 ounces), romaine lettuce (6 ounces), grated cauliflower (2 cups), finely chopped purple cabbage (2 cups), cherry tomatoes (1 pint), cucumber (1 small), red onion (1 small), vegan feta (0.67 cup), and toasted pepitas. Gently toss, then set aside.
3

To make the dressing: Combine all of the ingredients but the [pinch red pepper flakes] in a blender. Blend until smooth. Taste, and add extra [salt] if it needs some extra oomph, and or a [pinch red pepper flakes] if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
4

Divide the salad into individual bowls, top with slices of avocados (2 ripe), 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.