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+ servings
Large white bowl of kale taco salad, lots of avocados on the top

Kale Taco Salad

Course Salad
Yield 6 people


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


For the Cilantro Vinaigrette

  1. 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

  1. Prep all the food according to the ingredient list. Place the kale in a large salad bowl with enough salad dressing to cover the leaves (3-4 tbsp) and massage the leaves with your hands for about 3-4 minutes (it will darken in color). Arrange everything else into the bowl and serve with the remaining cilantro vinaigrette.


Source: Just slightly adapted from What's Gaby Cooking