Green Salad with Jalapeno-Cilantro Dressing
Lots of veggies and a fabulous dressing will make your taste buds sing.
Yield: 6 medium saladsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2/3 cup | pepitas (green pumpkin seeds) |
| 1/2 teaspoon | olive oil |
| 1/2 teaspoon | chili powder |
| pinch of salt | |
| 5 ounces | baby spring mixes |
| 6 ounces | romaine lettuce, chopped |
| 2 cups | grated cauliflower (about 1/2 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 1/2 small cabbage) |
| 1 pint | (2 cups) cherry tomato, 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) |
| 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 jalapeno pepper, 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 | red pepper flakes (optional, for extra heat) |
Directions:
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 bold on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
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 if it needs some extra oomph, and or a pinch of red pepper flakes if you'd like more heat. Blend again, then transfer to a small jar with a spout, for serving.
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.
Source: cookieandkate.com
