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Kale Taco Salad

Author: Gaby Dalkin

Ingredients

For the Cilantro Vinaigrette

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

For the Salad:

  • 2 heads Curly Kale thinly shredded
  • 1 cup Cherry Tomatoes halved
  • ½ cup freshly grated cheddar cheese
  • ½ red onion finely diced
  • ½ jalapeno finely diced
  • 2 ears of corn shucked and corn sliced off the cob
  • 2 avocados diced
  • 3 green onions sliced
  • cilantro leaves
  • 1 cup Black Beans rinsed and drained

Instructions

For the Cilantro Vinaigrette

  • Combine all the ingredients in a blender and blend for 2 minutes until smooth. Taste and adjust salt and pepper as needed and set aside.

For the Salad:

  • Prep all the food according to the ingredient list. Arrange everything in a large salad bowl - serve with the cilantro vinaigrette