Kale Taco Salad
A Californian spin on a clasic taco salad.
Servings: 6 servings
Ingredients
For the Cilantro Vinaigrette
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ 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
Notes
Use any of your favorite vinaigrettes from my website. They last in the fridge for a week and are perfect on so many meals.
Nutrition
Calories: 400kcal | Carbohydrates: 24g | Protein: 9g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.002g | Cholesterol: 9mg | Sodium: 492mg | Potassium: 802mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5183IU | Vitamin C: 60mg | Calcium: 210mg | Iron: 2mg