Chile, Pumpkin Seed and Cilantro Salad

Pork
Chile, Pumpkin Seed and Cilantro Salad
1
4
60
25

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 lime (juiced)
  • 1 jalapeno chilies (seeded & minced)
  • 1/3 cup pepitas (raw pumpkin seeds, toasted*)

Directions

  1. 1Rinse and cut stems from cilantro bunch. You should have about 4 cups lightly packed cilantro leaves. Dry cilantro leaves using a salad spinner or pat with paper towels; place in medium bowl.
  2. 2For dressing, combine oil, lime juice and jalapeño. Drizzle over cilantro in bowl; gently toss until combined.
  3. 3Serves 8 (about 1/4 cup per serving).
  4. 4* To toast pepitas, place pepitas in a dry skillet. Heat and stir over medium heat for 1 to 2 minutes or until seeds begin to pop and turn light brown. Immediately remove pepitas from skillet.
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NutritionView more

60Calories
Sodium0%DV0mg
Fat9%DV6g
Protein4%DV2g
Carbs1%DV2g
Fiber3%DV<1g

PER SERVING *

Calories60Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium0mg0%
Potassium60mg2%
Protein2g4%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g3%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.