Recipe courtesy of Gabriela Cámara

Salad Greens with Pepita Dressing

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
Chef Gabriela Cámara likens her pepita dressing to a Mexican pesto, with toasted pepitas (pumpkin seeds) standing in for pine nuts. Here it's used to lightly coat fresh greens for a simple yet delicious salad, but it's also a wonderful condiment for grilled chicken or fish.



Pepita Dressing


  1. In a mixing bowl, add greens, tearing larger leaves into pieces. Drizzle with 2 to 3 tablespoons Pepita Dressing and gently toss with your hands to coat. (Using tongs may damage the leaves.) Dollop 1 tablespoon dressing on the bottom of a serving bowl, then arrange tossed salad on top. If desired, garnish with more pepitas before serving.

Pepita Dressing

  1. In a food processor, add pepitas, parsley leaves, garlic, lime juice, olive oil, salt, and serrano pepper. Blend to a smooth and homogeneous consistency, about 20 seconds, stopping to scrape down the bowl halfway through. Season to taste with more salt as needed. Makes about 1 cup. (Store excess dressing in a lidded container in the refrigerator up to 1 week.)