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Mexican Green Salad with Jalapeño-Cilantro Dressing
Source
Prep Time30 min |
Cook Time5 min |
Total Time35 min |
Ingredients
| GARNISH | ||
| 1 | cup | pepitas |
| 1⁄2 | teaspoon | oil, evoo |
| 1⁄2 | teaspoon | spice, chili powder |
| salt & pepper to taste | ||
| 1⁄2 | cup | queso fresco crumbled |
| 2 | whole | avocado (thinly slice just before serving) |
| SALAD | ||
| 5 | ounce | spring mix |
| 6 | ounce | lettuce, romaine chopped |
| 2 | cup | cauliflower grated or riced |
| 2 | cup | cabbage, purple ½ small cabbage, chopped |
| 1 | pint | tomato, cherry quartered |
| 2 | whole | Cucumber halved, seeded and thinly sliced (no need to peel) |
| 1 | whole | onion, red chopped |
| DRESSING | ||
| 1⁄2 | cup | oil, avocado or EVOO |
| 4 | whole | lime juiced |
| 1⁄2 | cup | cilantro |
| 2 | whole | pepper, jalapeño seeds and ribs removed, and roughly chopped |
| 1 | tablespoon | tahini optional for a more creamy dressing) |
| 2 | teaspoon | honey |
| 1 | teaspoon | spice, cumin, ground |
| 1⁄2 | teaspoon | mustard, dijon |
| 1 | clove | garlic chopped |
| 1⁄4 | teaspoon | spice, salt |
| spice, pepper, crushed red to taste | ||
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