Total Time
Prep 20 mins
Cook 3 mins

This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.

Ingredients Nutrition


  1. To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
  2. Refrigerate until ready to use.
  3. To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
  4. Toss continuously until the seeds are lightly toasted, about 3 minutes.
  5. Season to taste with salt and let cool.
  6. To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
  7. Season to taste with salt and pepper.
  8. Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
Most Helpful

4 5

I'm not a big fan of salads, but this was pretty good and very much enjoyed by everyone this Thanksgiving. I tweaked the dressing a bit because it tasted strangely bitter, but otherwise it had good flavor. The queso fresco and pepitas were perfect in this.

5 5

Absolutely awesome! Love the creamy cilantro dressing.

5 5

This salad is great exactly as written. Spectacular flavour - we loved this. I've also made this substituting sunflower seeds for the pumpkin seeds and that was delicious as well. Thanks for posting!