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Vegetarian Kale Taco Salad
Ingredients
  • subheading: For the dressing:
  • 1 cup loosely packed fresh cilantro leaves
  • ⅓ cup plain Greek yogurt
  • ⅓ cup olive oil
  • Finely grated zest and juice of 1 medium lime
  • 2 teaspoons white wine vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • subheading: For the salad:
  • 1 large bunch flat-leaf kale (10 to 12 ounces)
  • ¼ 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
  • ½ cup pickled jalapeños (optional)
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 1 cup crumbled tortilla chips
Steps
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