Mexican Chopped Salad with Chipotle Pepitas

Step 1

Whisk lime juice, honey, garlic, vegenaise (or mayo), olive oil, salt and pepper in a medium bowl until smooth.

Step 2

In a saucepan over medium heat, lightly toast the pepitas, tossing constantly, until fragrant and golden brown. Turn the heat off and add the coconut oil, chipotle powder and salt; toss well, transfwer to a bowl and set aside.

Step 3

Combine the lettuce and other salad ingredients in a large bowl. Toss gently to combine. Drizzle about half of the dressing and toss carefully to coat all ingredients. Garnish with cilantro leaves and chipotle pepitas, if using. Taste and drizzle with a little more dressing if needed. Top with feta cheese, if desired.