In this wholesome take on a Tex-Mex taco salad, shredded kale is tossed with hearty black beans and crisp veggies, and softened by a creamy yogurt and cilantro dressing. And of course, no taco salad would be complete without crunchy tortillas and plenty of shredded cheddar. So if you're looking for a more exciting way to get your fill of kale, this is it!
Make Ahead for More Tender Greens
Kale doesn't really have time for tepid dressings and hesitant handling. The more you handle it and the longer you let it sit in a dressing, the better it becomes. Most salads with kale, including this one, come with big make-ahead potential. In fact, they're a lot better when prepped even an hour ahead of time.
Giving the shredded kale time to settle into the creamy dressing not only softens this otherwise sturdy salad base, but it also allows it to soak up extra flavor. Toss in the onions as well to let the dressing mellow their sharp bite.
Vegetarian Kale Taco Salad
For the dressing:
1 cup loosely packed fresh cilantro leaves
1/3 cup plain Greek yogurt
1/3 cup olive oil
Finely grated zest and juice of 1 medium lime
2 teaspoons white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
For the salad:
1 large bunch flat-leaf kale (10 to 12 ounces)
1/4 medium red onion
1 (15-ounce) can black beans, drained and rinsed
1 medium red or yellow bell pepper
1 cup cherry tomatoes
4 medium scallions, green parts only
2 medium avocados
1/2 cup pickled jalapeños (optional)
1 cup shredded cheddar cheese (about 4 ounces)
1 cup crumbled tortilla chips
Make the dressing: Place all the ingredients in a food processor or blender. Process until well-combined and smooth; set aside.
Make the salad: Remove the center ribs from the kale. Cut the leaves crosswise into thin shreds and place in a large bowl. Dice the onion and add to the bowl. Pour half of the dressing into the bowl and toss to combine. Refrigerate for 1 hour to soften the kale leaves.
Add the beans to the salad. Core and seed the bell pepper, cut into 1/2-inch dice, and add to the bowl. Halve the tomatoes and add to the bowl. Thinly slice the scallions and add to the bowl. Halve and pit the avocado, cut into 1/2-inch dice, and add to the bowl. Add the pickled jalapeños (if using) and cheese to the bowl. Toss to combine.
Divide the salad between bowls. Drizzle with the remaining dressing and top with the tortilla chips.
- Make ahead: The dressing can be made to up 3 days ahead and stored in a covered container in the refrigerator.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.