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)