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Savory Crunchy Taco Kale Salad. dish image

Crunchy Taco Kale Salad.

This Crunchy Taco Kale Salad is a vibrant mix of textures and zesty flavors that will impress everyone!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Crunchy Tortilla Strips:
  • 4 pieces corn tortillas (4-inch)
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
For the Dressing:
  • 1/3 cup plain Greek yogurt
  • 1 tablespoon adobo sauce from can of chipotle peppers in adobo
  • 2 pieces limes juiced
  • 1 piece avocado
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • pinch salt and pepper
For the Salad Base:
  • 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 rinsed and drained
  • 1/2 piece red onion diced
  • 1/2 cup freshly grated white cheddar cheese
  • 1 piece jalapeño or serrano pepper sliced
  • 1 piece avocado sliced
  • 2 tablespoons chopped fresh cilantro

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Skillet
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Method
 

Build Crunchy Taco Kale Salad Step by Step:
  1. Step 1: Prepare the Crunchy Tortilla Strips
    Start by preheating your oven to 350°F (175°C). Cut the corn tortillas into strips or triangles, depending on your preference. In a mixing bowl, toss the tortilla pieces with 1 tablespoon of olive oil, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Spread them out on a baking sheet in a single layer. Bake for about 10-12 minutes or until golden and crispy, flipping halfway through.
  2. Step 2: Make the Creamy Dressing
    In a small mixing bowl, combine 1/3 cup plain Greek yogurt, 1 tablespoon adobo sauce, the juice of 2 limes, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and a pinch of salt and pepper. Whisk until smooth and creamy. Adjust seasoning to taste, and set aside.
  3. Step 3: Prepare the Salad Base
    In a large mixing bowl, combine the torn leaves of curly green kale and red kale. Drizzle with 2 tablespoons olive oil and a pinch of salt. Massage the kale leaves with your hands for about 2-3 minutes. This helps to soften the leaves and enhance their flavor.
  4. Step 4: Add the Remaining Ingredients
    Add the quartered grape tomatoes, rinsed black beans, diced red onion, and freshly grated white cheddar cheese to the kale. Toss everything together gently to combine.
  5. Step 5: Assemble the Salad
    Drizzle the creamy dressing over the salad and toss again to coat all the ingredients evenly. Top with the crispy tortilla strips, sliced avocado, jalapeño or serrano pepper, and freshly chopped cilantro for a pop of color and flavor.

Notes

  • Make sure to massage the kale well; this will help break down the tough fibers and make it more palatable.
  • Be careful not to over-bake the tortilla strips; keep an eye on them to prevent burning.
  • If you prefer a milder salad, you can omit the jalapeño or use a less spicy pepper.