Hopefully, you’ve saved some of those pumpkin seeds from your Jack-O-Lantern as you’ll definitely want to try this salad for your lunch this week!



1 1/2 tbsp extra-virgin olive oil
1 1/2 tbsp fresh lime juice
2 tsp honey
1/4 tsp sea salt


3 cups red seedless California grapes, halved
2 tbsp snipped fresh cilantro
1 tbsp minced jalapeño pepper
2 green onions, sliced
1 ripe avocado, cubed
1/4 cup roasted, salted pumpkin seeds
1/4 cup crumbled Cotija cheese (optional)


Recipe created by Heather K. Jones, RD, for the California Table Grape Commission


makes 6 servings


Nutritional analysis per serving (without cheese): Calories 111; Protein 1 g; Carbohydrate 14 g; Fat 7 g; 49% Calories from Fat; Cholesterol 0 mg; Sodium 84 mg; Potassium 265 mg; Fiber 1 g.

Nutritional analysis per serving (with cheese): Calories 127; Protein 2 g; Carbohydrate 14 g; Fat 8 g; 52% Calories from Fat; Cholesterol 6 mg; Sodium 153 mg; Potassium 269 mg; Fiber 1 g.


To prepare the dressing: Whisk together the oil, lime juice, honey, and salt in a large bowl.

To prepare the salad: Stir the grapes, cilantro, jalapeño, and green onions into the dressing. Add the avocado and stir again lightly. Sprinkle the top with the pumpkin seeds and cheese, if desired.

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