Javier’s Special House Salad Recipe

Toast pumpkin seeds

Place a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring or shaking the pan, until they are fragrant and lightly browned, about 3–5 minutes. Transfer to a small bowl to cool.

Prepare vegetables

Rinse and thoroughly dry the mixed salad greens using a salad spinner or clean towels. Halve the baby heirloom tomatoes and place in a bowl. Peel and very thinly slice the red onion; if you prefer milder onion flavor, soak the slices in cold water for 10 minutes and drain before assembling.

Assemble salad

In a large salad bowl, combine the dried mixed greens, halved tomatoes, and drained/sliced red onion. Gently toss to distribute evenly. Hold the toasted pumpkin seeds and shaved Parmesan to finish just before serving.

Add the cilantro, Greek yogurt, mayonnaise, lime juice, olive oil, honey, minced garlic, ground cumin, salt, and black pepper to a blender or food processor.

Blend until smooth, about 30–45 seconds. If the dressing is too thick, add cold water 1 tablespoon at a time (up to 2 tablespoons) until you reach a creamy pourable consistency. Taste and adjust seasoning with additional salt, lime juice, or honey as desired.

Transfer the dressing to a jar and refrigerate for at least 15 minutes to let flavors meld. The dressing can be made up to 48 hours ahead; keep chilled.

Just before serving, drizzle about half of the dressing over the assembled greens and gently toss to coat. Add more dressing to taste (reserve any leftover dressing in the refrigerator).

Scatter the toasted pumpkin seeds evenly over the salad. Finish with shaved Parmesan. Taste and finish with a few grinds of black pepper or an extra squeeze of lime if desired.

Serve immediately on chilled plates so the greens remain crisp.