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Kale Taco Salad
Yield 6 people
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 tsp red pepper flakes
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
For the Salad
- 2 heads curly kale, thinly shredded (or 1 head kale and 1 head romaine)
- 1 cup cherry tomatoes, halved
- ½ cup freshly grated cheddar cheese
- ½ red onion, finely diced (I did slices so kids could pick them out)
- 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
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Combine all the ingredients in a blender and blend until smooth. Taste and see if you want to add more salt or pepper; set aside.
For the Salad
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Shred, chop, and dice everything to the ingredient list. Place the kale in a large salad bowl with enough salad dressing to cover the leaves (3-4 tbsp). Massage the leaves with your hands for several minutes until the kale darkens in color (this makes it easier to chew and digest). Add everything else to the bowl and serve with the remaining cilantro vinaigrette.
Notes
Source: Just slightly adapted from What's Gaby Cooking