Toasted Pepita and Queso Fresco Salad with Avocado-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright mixed green salad featuring crunchy toasted pumpkin seeds, creamy queso fresco, and a zesty avocado-lime dressing that balances richness and freshness. This mexican-inspired cinco de mayo ready in about 20 minutes blends mixed salad greens, pepitas (pumpkin seeds), crumbled queso fresco into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a dry skillet over medium heat. Add 1/2 cup pepitas and toast, stirring frequently, for 3-4 minutes until they are fragrant and lightly browned. Remove from heat.
  2. Step 2: In a blender, combine 1 medium ripe avocado, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, 1 minced small garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and creamy.
  3. Step 3: In a large salad bowl, toss 6 cups mixed salad greens with half of the avocado-lime dressing until evenly coated.
  4. Step 4: Sprinkle the toasted pepitas and 4 oz crumbled queso fresco over the salad, then drizzle the remaining dressing on top. Gently toss again before serving.

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Frequently asked questions

How long does Toasted Pepita and Queso Fresco Salad with Avocado-Lime Dressing take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Toasted Pepita and Queso Fresco Salad with Avocado-Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Toasted Pepita and Queso Fresco Salad with Avocado-Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Pepita and Queso Fresco Salad with Avocado-Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Toasted Pepita and Queso Fresco Salad with Avocado-Lime Dressing?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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