Mexican Green Salad with Jalapeño-Cilantro Dressing

Introducing the new huge salad challenge! The recipe for this “Mexican” green salad may be the most beautiful salad I’ve ever had the opportunity to photograph. One gorgeous and delectable salad is made up of romaine lettuce, mixed spring greens, purple cabbage, cauliflower, cherry tomatoes, cucumber, and red onion.

The salad challenge is based on the premise that I’m pushing both of us to prepare a sizable green salad and a homemade dressing to go with it. You may eat salad for the entire week if you store the salad and dressing separately in the refrigerator. This way, I find that I eat a lot more vegetables and greens, and I’m more inclined to reach for a salad as a snack rather than a disappointing bag of chips.

Over the past few months, I’ve eaten quite a few variations of this salad. It was modeled after the “Al Verde” salad from a nearby Taco Republic, which contains Tuscan kale, roasted golden beets, and a mayonnaise-based dressing. To counteract the queso and chips I invariably—but not regrettably—get first, I always order their salad.

In the end, I chose a few components for my salad that are a little simpler to prepare and locate in a typical grocery shop. Pepitas that have just been freshly toasted add a salty, nutty bite, and the creamy feta and avocado make this salad hard to refuse. This salad isn’t the easiest to prepare, but it makes up for it in sheer volume and flavor.

By combining an emulsion of olive oil and lime juice with a spoonful of tahini, I was able to make my dressing lighter while maintaining its delectable creaminess (which is optional). The sauce was adapted from the jalapeo-lime sauce in my cookbook (page 53).

I included a straightforward five-step recipe for an epic salad as well as four of my favorite make-ahead salad dressings in the book. Perhaps you’d like a copy (wink).

Since it seems to provide the greatest overall description of the contents’ elements and flavors, I’m referring to this salad as “Mexican.” Although I can’t say I experienced a salad like this when I was there six weeks ago, Mexico is a sizable nation with a varied and delectable culinary scene.

Also read: Hot Pink Coconut Slaw



  • Pepitas, 2/3 cup (green pumpkin seeds)
  • Olive oil, 1/2 teaspoon
  • 1/2 tsp. of chili powder
  • A dash of saltBaby spring mix, 5 ounces
  • 6 ounces of chopped romaine lettuce
  • 2 cups shredded cauliflower (approximately 12 small cauliflower) can be coarsely chopped after being sliced thinly on a mandoline or grated on the holes of a large box grater.
  • 2 cups of purple cabbage, around 12 tiny cabbage, finely chopped
  • 1 pint (2 cups) quartered cherry tomatoes
  • 1 small cucumber, cut in half, seeded, and sliced thinly (no need to peel)
  • 1 small red onion, diced; 2/3 cup feta cheese, crumbled
  • Two mature avocados (thinly slice just before serving)

Cilantro-Jalapeno Dressing

  • Extra virgin olive oil, 1/2 cup
  • 1-half cup lime juice (from about 4 limes)
  • 12 cup of cilantro, lightly packed (mostly leaves)
  • one tiny jalapeo, seeded, ribbed, and roughly sliced
  • 1 tbsp. of tahini (optional, for a more creamy dressing)
  • 1 tablespoon of maple syrup or honey
  • 1 teaspoon of cumin, ground
  • 1/2 tsp. Dijon mustard
  • 1 garlic clove, roughly diced, and 1/4 teaspoon of fine sea salt
  • Red pepper flakes with a pinch (optional, for extra heat)


  1. To begin, toast the pepitas by combining them with a little salt, olive oil, and chili powder in a medium skillet over medium heat.  Set aside the skillet so it can cool.
  2. Combine the spring mix, romaine lettuce, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas in a sizable salad dish. Toss gently, then put aside.
  3. In a blender, combine all the ingredients except the red pepper flakes to prepare the dressing. Until smooth, blend. If it needs more flavor, taste it and add more salt or a pinch of red pepper flakes for fire. Remix, then pour into a little jar with a spout for serving.
  4. Just before serving, divide the salad among individual bowls, top with avocado slices, and drizzle dressing. If you want to have leftovers, store the salad and the dressing separately, and dress each serving just before serving. This will allow the salad to last for roughly 4 to 5 days.