INGREDIENTS

• cuppepitas (green pumpkin seeds)
• teaspoonolive oil
• teaspoonchili powder
• Pinch of salt
• 5 ounces baby spring mix
• 6 ounces romaine lettuce, chopped
• 2 cups grated cauliflower (aboutsmall caulifloweryou can grate it on the holes of a large box grater or finely slice it on a mandoline, then roughly chop)
• 2 cups finely chopped purple cabbage (aboutsmall cabbage)
• 1 pint(2 cups) cherry tomatoes, quartered
• 1small cucumber, halved, seeded and thinly sliced (no need to peel)
• 1small red onion, chopped
• cupcrumbled feta cheese
• 2ripe avocados (thinly slice just before serving)

• cup extra-virgin olive oil
• cup lime juice (from about4limes)
• cuplightly packed cilantro (mostly leaves)
• 1small jalapeo, seeds and ribs removed, and roughly chopped
• 1 tablespoontahini (optional, for a more creamy dressing)
• 1 tablespoonhoney or maple syrup
• 1 teaspoonground cumin
• teaspoon Dijon mustard
• 1clove garlic, roughly chopped
• 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 (dont let them burn), 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 youd 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.