Taco Kale Salad

This Taco Kale Salad is full of so much flavor! Even kale haters can’t say no to this yummy salad. It’s sweet, tangy, crunchy, spicy, and insanely delicious!

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Kale Taco Salad

Kale Taco Salad
Yield: 5-8 people
Author:
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Ingredients

For the salad
  • 1 bunch kale, stems removed and roughly chopped
  • 1/2 cup baby tomatoes, halved
  • 1/2 cup cooked corn
  • 1/2 cup black beans, drained from can and rinsed
  • 1 bell pepper chopped
  • 1/2 bunch cilantro, chopped
  • 1/2 cup red onion, diced 
  • 2 avocados
  • crushed tortilla chips
  • squeeze of lime
  • sprinkle of salt and pepper if needed
  • opt: grilled protein and cheese of choice
For the dressing
  • 1/2 bunch cilantro
  • 1 tomatillo, husk removed
  • 1/2 jalepeno (can use 1 whole jalepeno for more spice)
  • 1/2 cup avocado oil
  • 1/4 cup apple cider vinegar
  • 1 TB . dijon mustard
  • 2 TB. honey
  • 1/2 tsp. cumin
  • 1 tsp. dried oregano
  • sprinkle of salt and pepper to taste

Instructions

For the Salad
  1. Add all ingredients to a large salad bowl and toss together until combined.
  2. Set salad aside to prepare dressing.
For the Dressing
  1. Add all ingredients to a food processor or blender and puree.
  2. Adjust seasonings if desired.
  3. Pour dressing over the salad and coat thoroughly. 
  4. Refrigerate salad until ready to serve! Kale salad improves as it soaks in the dressing.