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5
from 1 vote
Kale Taco Salad
A Californian spin on a clasic taco salad.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Salad, Dinner, Lunch
Cuisine:
Mexican, Tex Mex
Servings:
6
servings
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
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:
400
kcal
|
Carbohydrates:
24
g
|
Protein:
9
g
|
Fat:
32
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
21
g
|
Trans Fat:
0.002
g
|
Cholesterol:
9
mg
|
Sodium:
492
mg
|
Potassium:
802
mg
|
Fiber:
10
g
|
Sugar:
4
g
|
Vitamin A:
5183
IU
|
Vitamin C:
60
mg
|
Calcium:
210
mg
|
Iron:
2
mg