2 tablespoons extra virgin olive oil
1 lime, juiced
1 jalapeno chile, seeded & minced
1/3 cup pepitas (raw pumpkin seeds), toasted*
Rinse and cut stems from cilantro bunch. You should have about 4 cups lightly packed cilantro leaves. Dry cilantro leaves using a salad spinner or pat with paper towels; place in medium bowl.
For dressing, combine oil, lime juice and jalapeño. Drizzle over cilantro in bowl; gently toss until combined.
Serves 8 (about 1/4 cup per serving).
* To toast pepitas, place pepitas in a dry skillet. Heat and stir over medium heat for 1 to 2 minutes or until seeds begin to pop and turn light brown. Immediately remove pepitas from skillet.
Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board