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Ingredients Salad ⅔ cup pepitas (green pumpkin seeds) ½ teaspoon olive oil ½ teaspoon chili powder Pinch of salt 5 ounces baby spring mix 6 ounces romaine lettuce, chopped 2 cups grated cauliflower (about ½ small cauliflower—you 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 (about ½ small cabbage) 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) Jalapeño-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 jalapeño, 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) Instructions First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat

VENDOR COLOR-GN

Size:14–14.5 Neck – 32/33 Sleeve

Clothes tend to be rounded, often with a lot of draping

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