Monday, May 14, 2018

Mexican Green Salad with Jalapeño-Cilantro Dressing

Source: cookieandkate.com
Course: Salad
Cuisine: American | Latin
Main Ingredient: Veggies
Serves: (as full meal)

Ingredients
  • GARNISH
  • 1 cup pepitas
  • ½ teaspoon EVOO
  • ½ teaspoon chili powder
  • salt & pepper to taste
  • ½ cup queso fresco crumbled
  • 2 whole avocado (thinly slice just before serving)
  • SALAD
  • 5 ounce spring mix
  • 6 ounce romaine lettuce chopped
  • 2 cup cauliflower grated or riced
  • 2 cup cabbage, purple ½ small cabbage, chopped
  • 1 pint tomato, cherry quartered
  • 2 whole cucumber halved, seeded and thinly sliced (no need to peel)
  • 1 whole onion, red chopped
  • DRESSING
  • ½ cup oil, avocado or EVOO
  • 4 whole lime juiced
  • ½ cup cilantro
  • 2 whole jalapeño seeds and ribs removed, and roughly chopped
  • 1 tablespoon tahini optional for a more creamy dressing)
  • 2 teaspoon honey
  • 1 teaspoon cumin, ground
  • ½ teaspoon mustard, Dijon
  • 1 clove garlic chopped
  • ¼ teaspoon salt
  • red pepper flakes to taste

 Directions
  1. Combine the pepitas, oil, chili powder and a pinch of salt in a small skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning brown on the edges and making popping noises, about 4 to 7 minutes. Remove from skillet and set aside to cool.
  2. In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, and onion. Gently toss, then set aside.
  3. Combine all of the dressing ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt and red pepper flakes to taste. Transfer to a small jar with a spout, for serving.
  4. Divide the salad into individual bowls' Top with slices of avocado, cheese and pepitas. If you intend to have 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.

Nutritional Estimate Per Serving
  • Net Carbs: 32g
  • Calories: 862
  • Protein: 16g
  • Carbohydrate: 56g
  • Fat: 70g
  • Fiber: 24g

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