Toasted Pepita and Queso Fresco Salad with Avocado-Lime Dressing

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 20 minutes, pairs mixed salad greens, pepitas (pumpkin seeds), queso fresco for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

6 cups mixed salad greens
1/2 cup pepitas (pumpkin seeds)
4 oz, crumbled queso fresco
1 medium ripe avocado
3 tbsp lime juice
2 tbsp olive oil
1 tsp honey
1 small, minced garlic clove
1/2 tsp salt
1/4 tsp black pepper

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Instructions

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.
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.
Step 3: In a large salad bowl, toss 6 cups mixed salad greens with half of the avocado-lime dressing until evenly coated.
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.