Name: Mexican Green Salad with Jalapeño-Cilantro Dressing
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 medium salads
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 mix; 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 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); 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)