Name: Grilled Vegetable Salad with Raw Green Mole
Yield: 4 Servings
Ingredients: ¼ cup raw pumpkin seeds (pepitas); 2 teaspoons sesame seeds; ½ teaspoon olive oil; Kosher salt; ½ avocado, pitted, peeled; 3 medium tomatillos, husks removed, rinsed, quartered; 1 spring onion, bulb only, chopped; ½ jalapeño, seeded if desired, chopped; 2 garlic cloves, finely grated; 2 cups chopped romaine lettuce; ½ cup chopped kale; ¼ cup mint leaves; ¼ cup parsley leaves; ¼ cup tarragon leaves; 2 tablespoons fresh lime juice; 8 ounces pattypan squash (about 10 small), halved, quartered if large; 1 Japanese eggplant, quartered lengthwise; 4 spring onions or scallions, trimmed, spring onions halved lengthwise if large; 1 romaine heart, quartered lengthwise; 2 tablespoons olive oil; Kosher salt; 2 tablespoons torn mixed tender herbs (such as parsley, tarragon, and/or mint); Lemon wedges (for serving)

A platter of grilled vegetables with raw green mole garnished with a lemon wedge.

Christopher Baker

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

Recipe notes