This Recipe was contributed by CSA member Katherine Howe.

 

 

Mexican Green Salad

Ingredients
 

From Cookie and Kate

⅔ cup pepitas (green pumpkin seeds)

  • ½ teaspoon olive oil

  • ½ teaspoon chili powder

  • Pinch of salt

  • 5 ounces baby spring mix

  • 6 oz arugula 

  • 1 pint (2 cups) cherry tomatoes, quartered

  • 1 small cucumber, halved, seeded and thinly sliced (no need to peel)

  • 1 small red onion, chopped

  • ⅔ cup crumbled feta cheese

  • 2 ripe avocados (thinly slice just before serving)

  • 2 diced green bell peppers 

  • 4 diced  carrots 

  • 4 ears grilled corn

Serrano cilantro dressing

  • ½ cup extra-virgin olive oil

  • ½ cup lime juice (from about 4 limes)

  • ½ cup lightly packed cilantro (mostly leaves)

  • 1 small Serrano pepper, 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

  • ½ teaspoon Dijon mustard

  • 1 clove garlic, roughly chopped

  • ¼ teaspoon fine sea salt

  • Pinch of red pepper flakes (optional, for extra heat)


 

METHOD

Method is here