This chopped salad marries the classic southwest spice with nutrient-rich veggies for a tasty, cleanse-friendly meal.

Southwest Chopped Salad with Spicy Seeds

From Provenance Meals
Serves 1

Ingredients:

For the spicy seeds (this will make more than you need for one salad. Store airtight at room temperature.):

• 1/2 cup raw pumpkin seeds
• 1/4 tsp lemon juice
• 1/2 tsp extra virgin olive oil
• 1/2 tsp chili powder
• Pinch sea salt

For the salad base:

• 1 cup mixed greens
• 1/2 cup chopped red cabbage
• 1/4 cup roasted red peppers
• 1/4 cup (approximately 6) cherry tomatoes, sliced in half
• 1/4 cup radish, thinly sliced
• 1 tbsp chopped scallions
• 1 tbsp chopped cilantro
• 1/2 avocado, diced

For the dressing:

• Lemon
• Extra virgin olive oil
• Salt

Optional toppings: wild salmon, chicken, black beans.

Directions:

1. Preheat oven to 300 degrees F.
2. In a small bowl, toss pumpkin seeds with lemon juice, olive oil, chili powder and a pinch of sea salt until seeds are evenly coated.
3. Toast seeds on a pan in the oven for about 5 minutes. Remove from the oven and let cool while you prepare the salad.
4. Prepare vegetables and add all to a serving bowl. Gently toss with 1/4 cup of spicy pumpkin seeds.
5. Finish salad with a drizzle of extra virgin olive oil, squeeze of fresh lemon and a sprinkle of sea salt, to taste.