When it comes to salads, I’ve come a long way. I used to be a super picky salad eater. In high school, every time I went to a chain restaurant with my friends, I would request a spinach salad (spinach only!) with ranch dressing on the side. This simple request was often met with skepticism in the kitchen and my salad would come back with more than just spinach. I’d keep sending it back until I got my spinach-only salad.
Feta Fiesta Kale Salad with Avocado and Crispy Tortilla Strips
Prep time:
Cook time:
Total time:
Serves: 4
Recipe modified from: cookieandkate
Ingredients
- 1 large bunch of kale (about 10 ounces)
- 1 can (14 ounces) black beans, rinsed and drained
- ½ cup Président Flavored Feta with Cranberries (or ½ cup Président regular crumbled feta plus a handful of dried cranberries)
- 1 avocado, diced
- ½ cup fresh cilantro leaves, chopped
- ¼ cup pepitas (also known as pumpkin seeds)
- 3 corn tortillas (or a couple handfuls of crumbled tortilla chips)
- Jalapeño-lime dressing
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice (about 1 large lime)
- 2 tablespoons chopped jalapeño (about 2 medium jalapeños), membranes and seeds removed
- 1 teaspoon honey (or agave nectar)
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon fine grain sea salt
Instructions
- To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
- To prepare the kale: Use a chef’s knife to slice out the thick ribs, then discard the ribs and chop the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the drained black beans, feta, avocado and chopped cilantro to the bowl.
- Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and start making little popping noises. Transfer the pepitas to the salad bowl. Toss the salad to combine.
- To make the crispy tortilla strips: Stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a large pan over medium heat and add a drizzle of olive oil. Once the oil is shimmering, toss in the tortilla slices, sprinkle them with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 10 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.
Notes
IN A HURRY? Skip the tortilla strips or top your salad with a handful of crushed tortilla chips instead. You can also simplify the dressing if necessary—just whisk together the olive oil, lime juice, honey and salt.
STORAGE SUGGESTIONS: This salad keeps well for a couple of days, covered and refrigerated. Top individual portions with crispy tortilla strips just before serving. The strips tend to get soggy if they’re in contact with the dressing for long.
MAKE IT GLUTEN FREE: This salad is gluten-free as long as your tortillas and chips are gluten free.
STORAGE SUGGESTIONS: This salad keeps well for a couple of days, covered and refrigerated. Top individual portions with crispy tortilla strips just before serving. The strips tend to get soggy if they’re in contact with the dressing for long.
MAKE IT GLUTEN FREE: This salad is gluten-free as long as your tortillas and chips are gluten free.
Photo Credit: cookieandkate