Mexican Chopped Salad with Pumpkin Seed Cilantro Dressing

by Rachel on July 30, 2012

Mexican Chopped Salad with Pumpkin Cilantro Dressing

My dear friend Chef Anne makes salad dressings that rock my world. This is my new favorite. It jazzes up a simple weeknight salad. Try it with hearts of Romaine, some Mexican Cotija cheese, tomato for color and cucumbers for crunch.


  • 1 Anaheim pepper, charred, peeled, deseeded and roughly chopped
  • 3 cloves of garlic, peeled
  • 1/3 cup roasted and salted Mexican pumpkin seeds (Whole Foods sells them)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • juice of one lime
  • ½ cup olive oil
  • 1 bunch cilantro, washed, last inch of stems removed and discarded

Put everything except the cilantro in a blender. Process a few times. Add the cilantro and blend until smooth.

This will make enough dressing for 2-3 salads, depending on how heavily dressed you like your salad. The dressing will keep in the fridge for a full week.


  • Two small hearts of Romaine, coarsely chopped
  • ½ cup Cotija cheese, crumbled
  • 1 cup tomatoes, diced
  • 1 cup Persian or English cucumbers, peeled and cubed
  • 1/3 cup Mexican pumpkin seeds

Toss all of the salad ingredients together with the dressing. Serve.

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