How long does it take to make Mexican Green Salad with Jalapeño-Cilantro Dressing?

About 35 minutes in total: 30 minutes of prep and 5 minutes of cooking.

How many servings does this Mexican Green Salad with Jalapeño-Cilantro Dressing recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Mexican Green Salad with Jalapeño-Cilantro Dressing – 35-Minute Recipe

Name: Mexican Green Salad with Jalapeño-Cilantro Dressing – 35-Minute Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 0.67 cup pepitas (green pumpkin seeds) or crushed tortilla chips; 0.5 teaspoon olive oil; 0.5 teaspoon chili powder; Pinch of salt; 5 ounces baby spring mix; 6 ounces romaine lettuce, chopped; 2 cups grated cauliflower; 1 pint cherry tomatoes, quartered; 1 small cucumber, halved, seeded and thinly sliced; 1 small red onion, chopped; 0.67 cup crumbled feta cheese; 2 ripe avocados (thinly slice just before serving); 0.5 cup extra-virgin olive oil; 0.5 cup lime juice (from about 4 limes); 0.5 cup lightly packed cilantro (mostly leaves); 1 small jalapeño, seeds and ribs removed, and roughly chopped; 1 tablespoon tahini (optional, for a more creamy dressing); 1 tablespoon honey or maple syrup; 1 teaspoon ground cumin; 0.5 teaspoon Dijon mustard; 1 clove garlic, roughly chopped; 0.25 teaspoon fine sea salt; Pinch of red pepper flakes (optional, for extra heat)

This healthy Mexican green salad recipe is the perfect fresh side for your favorite Mexican meals! It’s also a delicious, light meal on its own.

Recipe by Cookie and Kate· Structured by ReelsMeals

From: Website(view original)

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Mexican Green Salad with Jalapeño-Cilantro Dressing – 35-Minute Recipe

Prep Time

30 min

Cook Time

5 min

Servings

About this saved recipe

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ReelsMeals turns reelsmeals into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 6 servings.

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salad Mexican vegetarian

Ingredients

0.67 cup pepitas (green pumpkin seeds) or crushed tortilla chips
1/2 teaspoon olive oil
1/2 teaspoon chili powder
Pinch of salt
5 ounces baby spring mix
6 ounces romaine lettuce, chopped
2 cups grated cauliflower
1 pint cherry tomatoes, quartered
1 small cucumber, halved, seeded and thinly sliced
1 small red onion, chopped
0.67 cup crumbled feta cheese
2 ripe avocados (thinly slice just before serving)
1/2 cup extra-virgin olive oil
1/2 cup lime juice (from about 4 limes)
1/2 cup lightly packed cilantro (mostly leaves)
1 small jalapeño, seeds and ribs removed, and roughly chopped
1 tablespoon tahini (optional, for a more creamy dressing)
1 tablespoon honey or maple syrup
1 teaspoon ground cumin
1/2 teaspoon Dijon mustard
1 clove garlic, roughly chopped
1/4 teaspoon fine sea salt
Pinch of red pepper flakes (optional, for extra heat)

Instructions

1
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, stirring frequently, until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
2
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.
3
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 it needs some extra oomph, and/or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
4
Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. 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.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Cool toasted pepitas

After toasting the pepitas for 4–7 minutes, set the skillet aside to let them cool before adding to the salad.

Adjust dressing before serving

Blend all dressing ingredients except red pepper flakes, taste, then add extra salt or optional flakes and blend again.

Separate salad and dressing for storage

Keep the salad and dressing apart and toss together only when ready to eat; the salad stays fresh 4–5 days.

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