Delicious Living
Fiesta Salad with Cilantro-Lime Dressing
  • ⅓ cup raw pumpkin seeds
  • 2 tablespoons 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)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ cup extra-virgin olive oil
  • 6 cups chopped or torn kale
  • 10 cups chopped red leaf lettuce
  • 1 cup radishes (halved and thinly sliced)
  • 1¼ cup cucumber (halved and sliced into half-moons)
  • ½ cup roasted red peppers, diced (about 1–2 peppers)
  • 1 cup organic corn kernels
  • ½ cup dates, pitted and chopped (about 6 dates)

Fiesta Salad with Cilantro-Lime Dressing

Carsen Snyder, Photo by Jennifer Olson | Delicious Living

Toss together this zesty salad for your next party. It offers a full range of vegetables and a kick of spicy cilantro. 

  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.

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

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