This Mexican green salad with jalapeño-cilantro dressing is a vibrant and flavorful dish, perfect for any occasion. The combination of fresh vegetables, crunchy pepitas, and creamy avocado pairs beautifully with the zesty, spicy dressing.
Some of the ingredients in this recipe might not be staple items in your kitchen. Pepitas are pumpkin seeds and can usually be found in the nuts or health food section. Tahini is a sesame seed paste and is often located in the international or health food aisles. Make sure to pick up extra-virgin olive oil, a fresh jalapeno, and cilantro as well.
Ingredients for Mexican Green Salad with Jalapeño-Cilantro Dressing
Pepitas: Pumpkin seeds that add a nutty crunch to the salad.
Olive oil: Used for toasting pepitas and making the dressing.
Chili powder: Adds a spicy kick to the toasted pepitas.
Salt: Enhances the flavors of the salad and dressing.
Spring mix: A blend of tender baby lettuces.
Romaine lettuce: Adds a crunchy texture to the salad.
Cauliflower: Provides a mild, nutty taste and crunch.
Purple cabbage: Adds vibrant color and a slightly peppery flavor.
Cherry tomatoes: Sweet and juicy, they add a burst of flavor.
Cucumber: Adds refreshing crunch to the salad.
Red onion: Provides a sharp, tangy flavor.
Feta cheese: Adds a creamy, salty contrast to the fresh vegetables.
Avocados: Creamy and rich, they complement the salad nicely.
Extra-virgin olive oil: Forms the base of the jalapeño-cilantro dressing.
Lime juice: Adds a refreshing, tangy flavor to the dressing.
Cilantro: Provides a fresh, herbaceous note to the dressing.
Jalapeno: Adds heat and a bright, green flavor to the dressing.
Tahini: Adds creaminess and a slight nuttiness to the dressing.
Honey: Balances the flavors with a touch of sweetness.
Ground cumin: Adds warmth and depth to the dressing.
Dijon mustard: Adds tang and helps emulsify the dressing.
Garlic: Adds a pungent, savory depth to the dressing.
Red pepper flakes: Adds extra heat, if desired.
One reader, Ardeen Gayle says:
This Mexican green salad with jalapeño-cilantro dressing is a flavor explosion! The fresh veggies and zesty dressing are perfectly balanced. The toasted pepitas add a delightful crunch. It's a refreshing and satisfying dish that's now a staple in my meal rotation. Highly recommend!
Techniques Required for Making Mexican Green Salad with Jalapeño-Cilantro Dressing
Yes.
How to toast pepitas: Combine pepitas, olive oil, chili powder, and a pinch of salt in a medium skillet over medium heat. Toast for about 4 to 7 minutes, stirring frequently to avoid burning, until they turn golden on the edges and make popping noises. Set aside to cool.
How to make dressing: Combine extra-virgin olive oil, lime juice, cilantro, jalapeno, tahini, honey, ground cumin, dijon mustard, garlic, and fine sea salt in a blender. Blend until smooth. Taste and add extra salt if needed, and a pinch of red pepper flakes for more heat. Blend again and transfer to a small jar with a spout for serving.
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.
Serves:
Ingredients
For Salad:
- ⅔cuppepitas,(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
Instructions
-
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 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.
-
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.
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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 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.
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Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
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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.
Nutrition
- 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
Key Technique Tip for Perfecting Mexican Green Salad with Jalapeño-Cilantro Dressing
When toasting the pepitas, keep a close eye on them and stir frequently to ensure even toasting. They can go from perfectly toasted to burnt very quickly. Listen for the popping sounds as an indicator that they are almost done.
Time-Saving Tips for Preparing This Mexican Green Salad Recipe
Prep ingredients in advance: Wash and chop the vegetables ahead of time and store them in airtight containers.
Use pre-toasted pepitas: Purchase pre-toasted pepitas to skip the toasting step.
Make dressing ahead: Blend the jalapeño-cilantro dressing a day before and store it in the fridge.
Use a food processor: Quickly chop the cauliflower and cabbage using a food processor.
Buy pre-washed greens: Opt for pre-washed spring mix and romaine lettuce to save washing time.
Batch cooking: Double the recipe and store extra servings for quick meals throughout the week.
Substitute Ingredients For Mexican Green Salad with Jalapeño-Cilantro Dressing Recipe
pepitas - Substitute with sunflower seeds: Sunflower seeds provide a similar crunchy texture and nutty flavor.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and neutral taste.
chili powder - Substitute with paprika: Paprika offers a mild heat and a similar smoky flavor.
baby spring mix - Substitute with arugula: Arugula adds a peppery flavor and similar leafy texture.
romaine lettuce - Substitute with iceberg lettuce: Iceberg lettuce provides a similar crisp texture.
cauliflower - Substitute with broccoli: Broccoli offers a similar crunch and nutritional profile.
purple cabbage - Substitute with green cabbage: Green cabbage has a similar texture and slightly milder flavor.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness.
cucumber - Substitute with zucchini: Zucchini provides a similar crunch and mild flavor.
red onion - Substitute with shallots: Shallots offer a milder, sweeter flavor.
feta cheese - Substitute with goat cheese: Goat cheese provides a similar tangy flavor and creamy texture.
avocados - Substitute with hummus: Hummus offers a creamy texture and healthy fats.
extra-virgin olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and similar health benefits.
lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly bitter flavor.
jalapeno - Substitute with serrano pepper: Serrano pepper provides a similar heat level and flavor.
tahini - Substitute with peanut butter: Peanut butter offers a similar creamy texture and nutty flavor.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity.
ground cumin - Substitute with ground coriander: Ground coriander offers a similar earthy flavor.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor and texture.
garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor.
fine sea salt - Substitute with kosher salt: Kosher salt provides a similar salty flavor.
red pepper flakes - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level.
Best Way to Present Mexican Green Salad with Jalapeño-Cilantro Dressing
Use a large, shallow bowl: Choose a wide, shallow bowl to give the salad a sophisticated presentation and allow the vibrant colors of the ingredients to shine.
Layer the greens: Start by layering the baby spring mix and romaine lettuce at the bottom of the bowl. This creates a lush, green base.
Arrange the vegetables artfully: Place the cauliflower, purple cabbage, cherry tomatoes, cucumber, and red onion in distinct sections around the bowl. This not only adds visual appeal but also makes each ingredient easily identifiable.
Add a pop of color with feta: Sprinkle the crumbled feta cheese over the top, ensuring it is evenly distributed to provide a contrast against the colorful vegetables.
Highlight the pepitas: Scatter the toasted pepitas over the salad. Their golden hue and slight sheen will catch the light and add a touch of elegance.
Fan the avocado slices: Slice the avocados thinly and fan them out on top of the salad. This not only looks beautiful but also makes it easy for diners to grab a slice with each bite.
Serve the dressing elegantly: Pour the jalapeño-cilantro dressing into a small, elegant pitcher or a sauce boat. This allows diners to drizzle the dressing themselves, ensuring the salad remains crisp until the moment it is enjoyed.
Garnish with fresh herbs: Add a few sprigs of fresh cilantro on top of the salad for an extra touch of color and a hint of freshness.
Use a clean, white plate for contrast: Place the bowl on a clean, white plate to frame the salad and make the colors pop even more.
Finish with a light dusting of red pepper flakes: Just before serving, lightly dust the salad with a pinch of red pepper flakes for a subtle hint of heat and a final touch of color.
Essential Tools for Making a Delicious Mexican Green Salad
Medium skillet: Used to toast the pepitas with olive oil, chili powder, and salt until they are golden and making popping noises.
Large salad bowl: Essential for combining and gently tossing the spring mix, romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas.
Blender: Necessary for blending the ingredients of the jalapeño-cilantro dressing until smooth.
Small jar with a spout: Ideal for storing and serving the dressing, allowing for easy drizzling over the salad.
Knife: Used for chopping the romaine lettuce, cauliflower, purple cabbage, cucumber, and red onion.
Cutting board: Provides a stable surface for chopping vegetables and other ingredients.
Measuring cups: Needed to measure out the pepitas, olive oil, lime juice, and other ingredients accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like chili powder, tahini, honey, cumin, and mustard.
Spatula: Useful for stirring the pepitas in the skillet to ensure even toasting.
Salad tongs: Handy for tossing the salad ingredients together in the large salad bowl.
Serving bowls: Used to divide the salad into individual portions before adding avocado slices and dressing.
Jar or container with lid: For storing any leftover dressing separately from the salad.
Storing and Freezing Mexican Green Salad for Later
For best results, store the salad and dressing separately in airtight containers in the refrigerator. The salad will keep fresh for up to 4-5 days when stored properly.
If you have leftover avocado, brush the exposed flesh with lime juice or lemon juice to prevent browning, then wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days.
The jalapeño-cilantro dressing can be stored in a jar or airtight container in the refrigerator for up to 1 week. Give it a good shake or stir before using, as the ingredients may separate over time.
While it's not recommended to freeze the entire assembled salad, you can freeze some of the individual components:
- Pepitas can be frozen in an airtight container for up to 3 months. Thaw at room temperature before using.
- Leftover feta cheese can be frozen for up to 2 months. Crumble and store in an airtight container or freezer bag. Thaw in the refrigerator before using.
It's best to use fresh vegetables and lettuce for optimal texture and flavor, so avoid freezing these components.
If you have extra jalapeño-cilantro dressing, you can freeze it in ice cube trays for up to 2 months. Once frozen, transfer the cubes to a freezer bag for easy storage. Thaw the desired number of cubes in the refrigerator before using.
Random Fact About Mexican Green Salad with Jalapeño-Cilantro Dressing
A random fact about this Mexican green salad is that pepitas are pumpkin seeds, which are rich in antioxidants, magnesium, and healthy fats. They add a delightful crunch and nutritional boost to the salad.
Is Making Mexican Green Salad at Home Cost-Effective?
This Mexican green salad with jalapeño-cilantro dressing is quite cost-effective for a household. The ingredients, including baby spring mix, romaine lettuce, cauliflower, purple cabbage, cherry tomatoes, cucumber, red onion, feta cheese, and avocados, are generally affordable and widely available. The homemade dressing with extra-virgin olive oil, lime juice, cilantro, and jalapeño adds a fresh, zesty flavor without breaking the bank. Overall Verdict: 8/10. Approximate cost: $20-25 USD for a household of 4 people.
Is This Mexican Green Salad Healthy or Unhealthy?
This Mexican green salad with jalapeño-cilantro dressing is a nutritious and well-balanced dish. The salad is packed with a variety of vegetables, including spring mix, romaine lettuce, cauliflower, purple cabbage, cherry tomatoes, cucumber, and red onion, providing a wide range of vitamins, minerals, and fiber. The addition of avocado offers healthy monounsaturated fats, while the pepitas and feta cheese contribute protein and calcium. The dressing, made with olive oil, lime juice, cilantro, and tahini, is a flavorful and healthier alternative to store-bought dressings.
To further enhance the nutritional value of this salad:
- Increase the proportion of dark, leafy greens like spinach or kale for added vitamins and minerals
- Incorporate more colorful vegetables, such as bell peppers or carrots, to boost the antioxidant content
- Replace the feta cheese with a plant-based alternative, such as crumbled tofu or cashew cheese, to reduce saturated fat and make the dish vegan-friendly
- Experiment with different nuts and seeds, like almonds or sunflower seeds, for added crunch and healthy fats
- Use a light hand when dressing the salad to keep the calorie content in check, and consider using a yogurt-based dressing for a protein boost
Editor's Thoughts on This Zesty Mexican Green Salad Recipe
This Mexican green salad with jalapeño-cilantro dressing is a vibrant and flavorful dish. The combination of fresh vegetables, crunchy pepitas, and creamy avocado creates a delightful texture contrast. The dressing, with its zesty lime juice, spicy jalapeño, and aromatic cilantro, adds a refreshing kick. The feta cheese provides a tangy richness that complements the other ingredients well. Overall, it's a well-balanced and nutritious salad that can serve as a satisfying main course or a standout side dish. The recipe is straightforward, making it accessible for home cooks while delivering a restaurant-quality experience.
Enhance Your Mexican Green Salad with Jalapeño-Cilantro Dressing Recipe with These Unique Side Dishes:
Alternative Recipes Similar to Mexican Green Salad with Jalapeño-Cilantro Dressing
Why trust this Mexican Green Salad with Jalapeño-Cilantro Dressing Recipe:
This recipe combines fresh, vibrant ingredients like baby spring mix, purple cabbage, and cherry tomatoes with a zesty jalapeño-cilantro dressing. The toasted pepitas add a delightful crunch, while the feta cheese and avocado provide creamy richness. The dressing, made with lime juice, cilantro, and jalapeño, brings a burst of flavor that ties everything together. This salad is not only delicious but also packed with nutrients, making it a trustworthy choice for a healthy meal.
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