Ingredients
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)
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
Preparation
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.
