Kale Taco Salad with Creamy Cilantro Dressing

Kale Taco Salad with Creamy Cilantro Dressing is a healthy powerhouse in the taco salad world on its own. It is a combination of lean ground beef or turkey, black beans, corn, avocado, tomatoes and fresh herbs and spices.  And it is topped with a to-die-for greek-yogurt-based-dressing that knocks the socks off any store-bought dressing and so much healthier for you too. This one you gotta try…

The inspiration for the this recipe came from a great blog called Cherished Bliss and Audra’s The Ultimate Taco Salad with a Creamy Avocado Dressing. I was trying to figure out something different to do with my lean ground beef and I stumbled upon this recipe. I thought WINNER!! I just happened to have a big ol bag of kale in the frig (remember these posts:  Lemony Kale Pesto Pasta with Shrimp & Lemony Kale Pesto) and thought that I would replace the romaine in the original recipe with kale. I just added black beans and frozen corn kernels to the taco meat mixture. Dad doesn’t like avocado (I know, how could anyone not…) so I left it out of the dressing and put it on the side thanks to the leftovers of my Avocado Cilantro Salsa from the weekend.  DONE!!

Here is your recipe for Kale Taco Salad with Creamy Cilantro Dressing:

Kale Taco Salad with Creamy Cilantro Dressing

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Becky's Best Bites

Serves: 6

Ingredients

FOR THE TACO MEAT MIXTURE

• 2 tbsp. extra virgin olive oil
• 1 large sweet yellow onion, chopped
• 3-4 garlic cloves, minced or pressed
• 1 lb. 93% lean ground beef or all white meat ground turkey
• 1 tsp. chipotle chili pepper (more or less depending on your spice preference - I like it spicy so I used probably about 1 tbsp.)
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tbsp. fresh spicy oregano, chopped
• 1 (15-16 oz. can) reduced-sodium black beans, rinced
• ½ bag (8 oz.) frozen corn kernels
• Sea salt and fresh ground pepper to taste

FOR THE CREAMY CILANTRO DRESSING

• 2 garlic cloves
• 1 cup cilantro
• 1 cup plain Greek Yogurt
• ½ small to medium jalapeno, seeded and ribs removed
• the juice of 1./2 lemon
• 2 tbsp. extra virgin olive oil
• Sea salt and fresh ground pepper to taste

Additional Ingredients

• 16 oz. fresh kale, washed, dried and chopped
• Shredded cheese of your choice. I prefer pepper jack.
• Avocado Cilantro Salsa or other salsa of your choice
• Whole wheat tortilla chips

Instructions

FOR THE TACO MEAT MIXTURE

1. Heat the olive oil in a large skillet over medium-high heat. Add onions and garlic to the pan and cook for 3-4 minutes or until the onions have softened and are beginning to turn translucent.
2. Add the ground beef or turkey to the pan, breaking it up as it cooks.
3. Add chili peppers, cumin, spicy oregano and brown the meat, approximately 5-7 minutes.
4. Once browned, add the black beans and corn and cook until everything is warmed through. Add salt and pepper to taste.

FOR THE CREAMY CILANTRO DRESSING

1. While the meat mixture is cooking add garlic (by itself) to the food processor or blender. Chop until it is very fine. Scrap down the sides of the blender or food processor.
2. Add the cilantro, greek yogurt, jalapeno, lemon juice and blend until all ingredients are smooth and creamy. Scrapping down the sides if necessary.
3. Stream in the olive oil while the blender or food processor is on.
4. Season with sea salt and fresh ground pepper to taste.
5. Refrigerate until serving.

TACO SALAD ASSEMBLY

1. Start with a layer of crushed tortilla chips
2. Add chopped kale
3. Top salad with taco meat mixture.
4. Garnish with cheese, Avocado Cilantro or other salsa
5. Drizzle a big spoonful of the Creamy Cilantro Dressing onto top of your salad.
6. DIG IN!!!

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