Mexican Green Salad with Jalapeño-Cilantro Dressing Recipe

Mexican Green Salad with Jalapeño-Cilantro Dressing Recipe

Photos of Mexican Green Salad with Jalapeño-Cilantro Dressing Recipe

How To Make Mexican Green Salad with Jalapeño-Cilantro Dressing

Enjoy a light refreshing dish with this Mexican green salad that comes with a mix of leafy greens and cauliflower tossed in a tangy dressing.

Preparation: 30 minutes
Cooking: 5 minutes
Total: 35 minutes



For Salad:

  • cuppepitas,(green pumpkin seeds)
  • ½tspolive oil
  • ½tspchili powder
  • pinchsalt
  • 5ozbaby spring mix
  • 6ozromaine lettuce,chopped
  • 2cupscauliflower,(about ½ small cauliflower), grated
  • 2cupsfinely chopped purple cabbage,(about ½ small cabbage)
  • 2cupscherry tomatoes,(1 pint), quartered
  • 1small cucumber,halved, seeded and thinly sliced, no need to peel
  • 1small red onion,, chopped
  • 2/3cupcrumbled feta cheese
  • 2ripeavocados,(thinly sliced just before serving)

For Jalapeño-Cilantro Dressing:

  • ½cupextra-virgin olive oil
  • ½cuplime juice,(from about 4 limes)
  • ½cuplightly packed cilantro,mostly leaves
  • 1small jalapeño,seeds and ribs removed, and roughly chopped
  • 1tbsptahini,for a more creamy dressing, optional
  • 1tbsphoney,or maple syrup
  • 1tspground cumin
  • ½tspDijon mustard
  • 1clovegarlic,roughly chopped
  • ¼tspfine sea salt
  • pinchred pepper flakes,for extra heat, optional


  1. First, toast the pepitas. Combine the pepitas, olive oil, chili powder, and a pinch of salt in a medium skillet over medium heat.

  2. Toast the pepitas for about 4 to 7 minutes, stirring frequently to not burn, until they are turning golden on the edges and making little popping noises. Set the skillet aside to cool.

  3. 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.

  4. To make the dressing, combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth.

  5. Taste, and add extra salt if needed, and or a pinch of red pepper flakes for more heat. Blend again, then transfer to a small jar with a spout, for serving.

  6. Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. 

  7. If having 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.


  • Calories: 465.76kcal
  • Fat: 40.07g
  • Saturated Fat: 7.87g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 23.42g
  • Polyunsaturated Fat: 6.62g
  • Carbohydrates: 23.38g
  • Fiber: 8.87g
  • Sugar: 9.32g
  • Protein: 10.62g
  • Cholesterol: 14.83mg
  • Sodium: 788.91mg
  • Calcium: 161.34mg
  • Potassium: 946.89mg
  • Iron: 3.14mg
  • Vitamin A: 201.22µg
  • Vitamin C: 60.55mg
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