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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 lime (juiced)
- 1 jalapeno chile (seeded & minced)
- 1/3 cup pepitas (raw pumpkin seeds, toasted*)
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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.
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium0mg0% |
| Potassium60mg2% |
| Protein2g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A0% |
| Vitamin C8% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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