Fiesta Salad with Cilantro-Lime Dressing
  • cup raw pumpkin seeds
  • 2tablespoons finely chopped cilantro
  • Zest of 1 lime and juice of 2 limes (about ¼ cup juice)
  • Zest and juice of 1 orange (about ¼ cup juice)
  • 2teaspoons apple cider vinegar
  • 1tablespoon honey
  • ½teaspoon salt
  • ½cup extra-virgin olive oil
  • 6cups chopped or torn kale
  • 10cups chopped red leaf lettuce
  • 1cup radisheshalved and thinly sliced
  • cup cucumberhalved and sliced into half-moons
  • ½ cup roasted red peppers, diced (about 1–2 peppers)
  • 1cup organic corn kernels
  • ½ cup dates, pitted and chopped (about 6 dates)
  1. Preheat oven to 400°. Spread pumpkin seeds on a parchment-lined baking sheet; toast until fragrant, 6–10 minutes. Set seeds aside to cool.
  2. To make dressing: In a food processor, combine cilantro, zest and juice of limes, zest and juice of orange, vinegar, honey, salt and olive oil; process until well blended. (Note: Dressing will be loose and will not completely emulsify. Whisk again just before serving.)
  3. In a large bowl, combine kale and red leaf lettuce. Add radishes, cucumbers, roasted red peppers, corn kernels and dates. Ingredients may be tossed together, or toppings can be arranged in piles atop lettuces for a colorful presentation.
  4. Sprinkle toasted pumpkin seeds over salad, and serve with dressing on the side.
Recipe Notes
Nutrition Facts
Fiesta Salad with Cilantro-Lime Dressing
Amount Per Serving
Calories 1121146 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 76mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 12g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups salad with 1 tablespoon dressing): 146 cal, 8g fat (5g mono, 2g poly, 1g sat), 0mg chol, 76mg sodium, 18g carb (3g fiber, 12g sugars), 3g protein