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

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.

rpgaymer December 04, 2013

Absolutely awesome! Love the creamy cilantro dressing.

rosslare November 17, 2012

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!

newfiechic January 20, 2012