Mexican Green Salad with Jalapeño-Cilantro Dressing
Ingredients (24)
- 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)
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (7)
- 1.5 oz. Don Julio Reposado Tequila
- 2 oz. Cranberry Juice
- 1 oz. Pomegranate Juice
- 0.5 oz. Agave Syrup
- Soda Water
- Whole Cranberries and/or Lime Wheel to Garnish
- Edible Glitter Garnish (Optional)