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Caitlin Kilgore

Updated: 02/06/2023

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


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.


  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.

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