Mexican Green Salad with Jalapeño-Cilantro Dressing Recipe

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.

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.

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

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.