Kale Taco Salad with Chipotle Avocado Dressing

• Vegetarian

• Produce

  • 1 Avocado, pitted and peeled
  • 2 Bell peppers
  • 1 (15 oz. can Black beans, low sodium
  • 1 pint Grape tomatoes
  • 8 oz Kale
  • 2 Spring onions

• Canned Goods

  • 1 tbsp Sauce from a can of chipotles in adobo

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Tortilla strips

• Dairy

  • 1 cup Cheddar cheese
  • 1/2 cup Greek yogurt

Found on thecookful.com

Ingredients

• ½ cup Greek yogurt
• 1 avocado, pitted and peeled
• 2 Tbsp. lime juice
• 1 Tbsp. sauce from a can of chipotles in adobo
• ½ tsp. chili powder
• salt
• 8 oz. chopped kale
• 2 Tbsp. olive oil
• 1 cup shredded cheddar cheese
• 1 (15 oz.) can low-sodium black beans, drained and rinsed
• 2 bell peppers, sliced
• 1 pint grape tomatoes, halved
• 2 spring onions, chopped
• ½ cup tortilla strips

Directions

• In a blender or food processor puree Greek yogurt, avocado, lime juice, adobo sauce, chili powder and ½ teaspoon of salt until smooth. Put kale in a large bowl. Drizzle with olive oil. Massage oil into leaves. Let rest 5 minutes. Add dressing and massage again. Add a pinch of salt. Stir. Divide kale among 4 dinner plates. Top each serving with one quarter of the cheddar cheese, black beans, bell peppers, grape tomatoes, spring onions and taco strips.