Grilled vegetable salad with raw green mole

Indulge in a flavorful grilled vegetable salad dressed with zesty raw green mole for a burst of fresh and vibrant flavors on your taste buds.

Ingredients:

• cup raw pumpkin seeds (pepitas)
• teaspoons sesame seeds
• teaspoon olive oil
• Kosher salt
• avocado, pitted, peeled
• medium tomatillos, husks removed, rinsed, quartered
• spring onion, bulb only, chopped
• jalapeño, seeded if desired, chopped
• garlic cloves, finely grated
• cups chopped romaine lettuce
• cup chopped kale
• cup mint leaves
• cup parsley leaves
• cup tarragon leaves
• tablespoons fresh lime juice
• ounces pattypan squash (about 10 small), halved, quartered if large
• Japanese eggplant, quartered lengthwise
• spring onions or scallions, trimmed, spring onions halved lengthwise if large
• romaine heart, quartered lengthwise
• tablespoons olive oil
• Kosher salt
• tablespoons torn mixed tender herbs (such as parsley, tarragon, and/or mint)
• Lemon wedges (for serving)

Instructions:

1. Heat the oven to 350°. Combine pumpkin seeds, sesame seeds, and oil on a baking sheet with edges; add salt for seasoning. Bake and stir occasionally until the pumpkin seeds are expanded and both types of seeds are a golden brown color, for about 6 to 8 minutes.
2. Blend avocado, tomatillo, green onion, jalapeño, garlic, lettuce, kale, mint, parsley, tarragon, lime juice, half of the toasted seeds, and 1/4 cup of water in a blender until the mixture is smooth; add salt to taste.
3. You can make the mole a day before. Cover it and refrigerate.
4. Get the grill ready for medium heat (or heat a dry cast-iron skillet over medium heat). Mix squash, eggplant, green onions, romaine lettuce, and oil in a large bowl to cover them evenly; season with salt. Grill the vegetables with their cut sides down, turning them occasionally, until they are soft and slightly charred all around, which takes about 5 to 10 minutes.
5. Spread a portion of the mole sauce on a serving dish (you might not need all of it) and place grilled vegetables on top of it. Sprinkle herbs and the remaining toasted seed mixture over them. Serve the vegetables with lemon wedges on the side for squeezing over them.

Summary:

• Calories: 1008 kcal
• Fat: 68 g
• Protein: 32 g
• Carbs: 94 g
• Potassium: 4408 mg
• Magnesium: 529 mg