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)