Baby greens with pumpkin seeds and Mexican lime vinaigrette: Ensalada verde con pepitas y vinagreta de limon

articles Food & Cuisine Recipes

Karen Hursh Graber

Green salads in Mexico often come with just a wedge of lime, but this dressed up version uses olive oil and jalapeños to make a lime vinaigrette. The contrasting textures of the avocado and pepitas are nice with the baby greens. I was recently taught by a chef friend to season the greens with salt and pepper before adding dressing.


  • 8 cups mixed baby greens
  • salt and pepper to taste
  • 2 tablespoons freshly squeezed lime juice
  • 1 jalapeño chile, without seeds, finely minced
  • 3 tablespoons olive oil
  • 1 firm, ripe avocado, cut into 1 inch cubes
  • ¼ cup toasted pepitas (shelled pumpkin seeds)

Place the greens in a salad bowl, season with salt and pepper to taste, and toss.

Whisk the lime juice, chile and olive oil together until emulsified.

Add the avocado and pepitas to the salad bowl, pour the dressing over all, and toss gently. Sprinkle with additional pepitas if desired. Serves 4.

Link to source article 1 Mexican limes: a double duty fruit
Link to Source article 2.


Published or Updated on: July 16, 2010 by Karen Hursh Graber © 2010
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