Recipe Details

Chile, Pumpkin Seed and Cilantro Salad

Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 tablespoons extra virgin olive oil
1 lime, juiced
1 jalapeno chile, seeded & minced
1/3 cup pepitas (raw pumpkin seeds), toasted*

Cooking Directions


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

Serving Suggestions

Give a different way to bring in the flavors of the holidays. Serve as part of the Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad dish.
Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board

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