July's recipe comes from How Sweet Eats
A nice fresh and healthy salad for your outdoor dinner!
Crunchy Kale Taco Salad
Cook time: 15 minutes
Total time: 45 minutes
Serves 2 to 4
Crunchy Chili Tortilla Strips
4 (4-inch) corn tortillas
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
Chipotle Lime Avocado Dressing
1/3 cup plain greek yogurt
1 tablespoon adobo sauce from can of chipotle peppers in adobo
2 limes, juiced
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
pinch of salt and pepper
1 head curly green kale, leaves torn from stems
1 head red kale, leaves torn from stems
2 tablespoons olive oil
1 cup grape tomatoes, quartered
1/2 cup black beans
1/2 red onion, diced
1/2 cup freshly grated white cheddar cheese
1 jalapeno or serrano pepper, sliced
1 avocado, sliced
2 tablespoons chopped fresh cilantro
1. Preheat the oven to 400 degrees. Slice the tortillas into 1/4 or 1/2 inch thick strips. Place them on a baking sheet and toss with the olive oil. Sprinkle with chili powder and salt. Bake for 15 to 20 minutes, until crispy and golden brown.
2. While the tortillas are baking, make the dressing. Add all of the ingredients to a food processor or blender and puree until smooth and creamy. Taste and season additionally if needed. You may want more spice, more salt, more smokiness?
3. Add all of the kale to a large bowl. Drizzle it with the olive oil and use your hands to massage the oil into the kale – you want every leave moistened. Let it sit for 5 minutes. After 5 minutes, take 1/3 cup of the dressing you made and do the same. Drizzle it over the kale and massage. Now build your salad! On go the black beans, tomatoes, diced onion, cheddar cheese, peppers, avocado, and cilantro. If you want, you can totally add chicken or steak or tofu or anything else you’d like!
The above recipe was originally written by How Sweet Eats