• 3 tablespoon extra-virgin olive oil
• 2 piece shallot large, minced
• 1 tablespoon yellow mustard seeds
• 1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon fresh lemon juice more or less to taste

Salad

• ⅔ cup pepitas green pumpkin seeds
• ½ teaspoon extra virgin olive oil
• ½ teaspoon chili powder
• pinch kosher salt
• 5 ounce baby spring mix
• 6 ounce romaine lettuce chopped
• 8 ounce frozen riced cauliflower 2 cups, about ½ small cauliflower
• 14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
• 16 ounce cherry tomato 2 cups quartered
• 1 each English cucumber halved, seeded and thinly sliced (no need to peel)
• 1 each red onion small, chopped
• 2 each ripe avocado thinly slice just before serving
• 2/3 cup cotija cheese optional - omit for vegan. Cruble.

Jalapeño-Cilantro Dressing

• ½ cup extra virgin olive oil
• ½ cup lime juice from about 4 limes
• ½ cup fresh cilantro lightly packed, mostly leaves
• 1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
• 1 tablespoon tahini
• 1 tablespoon maple syrup or honey
• 1 teaspoon ground cumin
• ½ teaspoon Dijon mustard
• 1 clove garlic roughly chopped
• ¼ teaspoon fine sea salt
• pinch red pepper flakes optional, for extra heat