Javier’s Special House Salad Recipe

Toast pumpkin seeds

Heat a small dry skillet over medium heat. Add pumpkin seeds and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and set aside to cool.

Prepare vegetables

Rinse and dry the mixed salad greens thoroughly (use a salad spinner or pat dry). Halve the baby heirloom tomatoes. Thinly slice the red onion and place onion slices in a small bowl of cold water for 5 minutes to mellow sharpness, then drain and pat dry.

Assemble salad

In a large salad bowl, combine the dried mixed greens (6 cups), halved heirloom tomatoes (1.5 cups) and drained red onion (about 1/2 cup). Toss gently to mix.

Finish and season

Drizzle 2–3 tablespoons of the Creamy Cilantro Dressing over the salad (reserve extra dressing on the side). Toss lightly to coat. Scatter the toasted pumpkin seeds (1/2 cup) and shaved Parmesan (3/4 cup) over the top. Garnish with the reserved cilantro leaves (1/4 cup). Taste and adjust with sea salt and freshly ground black pepper to taste. Serve immediately while greens are crisp.

Prepare ingredients: roughly chop the cilantro stems and leaves; mince the garlic; measure out yogurt, mayonnaise, lime juice, olive oil, honey, cumin and optional hot sauce.

Combine in blender: In a small blender or food processor add 1 cup packed cilantro, 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 3 tablespoons lime juice, 3 tablespoons olive oil, 1 teaspoon honey, 1 minced garlic clove, and 1/4 teaspoon ground cumin. Add a few dashes of hot sauce if you want heat.

Blend to smooth: Pulse/blend until the dressing is smooth and bright green, about 20–40 seconds. If the dressing is too thick, add up to 1 tablespoon water and blend again to reach a pourable, creamy consistency.

Season to taste: Taste and season with salt and black pepper. Adjust acidity with additional lime juice or sweetness with a pinch more honey if desired. Transfer dressing to a jar and refrigerate until ready to use. Keeps 3–4 days refrigerated.