Nixta Salad Recipe

Prepare lettuce and vegetables

Wash and spin dry the mixed lettuce. Tear larger leaves into bite-size pieces and place in a large salad bowl. Add halved cherry tomatoes (if using) and thinly sliced red onion.

Roughly chop the cilantro and add to the bowl. Keep the avocado whole for now to prevent browning before dressing is ready.

Toast pepitas

Heat a small skillet over medium heat. Add 1 tablespoon olive oil and warm for 15 seconds. Add 1/2 cup pepitas, 1/2 tsp sea salt, and 1/4 tsp ground cumin. Toast, stirring frequently, until the pepitas are fragrant and begin to pop lightly, about 3–4 minutes. Remove from heat and transfer to a small bowl to cool.

Blend dressing

In a blender or food processor combine 1 ripe avocado (flesh only), 1/4 cup extra-virgin olive oil, 2 tbsp fresh lime juice, 1 tbsp apple cider vinegar, 1 tsp honey or agave, 1 small garlic clove, 1/4 jalapeño (seeded if desired), 1/4 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper. Blend until smooth.

With the blender running, add up to 2 tablespoons of water, 1 tablespoon at a time, to reach a pourable vinaigrette consistency. Taste and adjust salt, acid (lime), or sweetness as needed.

Dress and serve

Just before serving, cut the avocado (if you didn't use it in the dressing) into 1/2-inch slices or cubes and add to the salad bowl. Pour the avocado vinaigrette over the salad — start with about half, toss gently to coat, and add more if desired. Sprinkle the toasted pepitas evenly over the top for crunch.

Serve immediately so the lettuce stays crisp. Leftover dressing can be refrigerated in a sealed container for up to 2 days; stir or shake before using.