Get the Recipe: Southwestern Kale Salad
It’s no secret that I love a hearty salad and THIS flavorful Southwestern Kale Salad is absolutely perfect for this time of year. Fully loaded with lots of texture from pumpkin seeds, corn, black beans, tomatoes, cotija, avocados, pickled red onions, and let’s not forgot those tortilla strips for some added crunch! And then I pair all of that goodness with a delicious homemade Charred Scallion and Cilantro Dressing.
Ingredients
For the Charred Scallion and Cilantro Dressing:
- 4 medium scallions
- ½ cup loosely packed cilantro leaves and tender stems
- ½ cup plain yogurt or sour cream
- ½ cup mayonnaise
- 1 to 2 tablespoon(s) lime juice, or white vinegar, lemon juice, pepperoncini brine, pickle juice...you get the picture
- 1 small clove garlic
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
For the Salad:
- 1 bunch curly kale , stemmed and roughly chopped (about 6 cups)
- 1 cup canned black beans, drained and rinsed
- 1 medium avocado, diced
- ½ cup cooked corn
- ½ cup tomatoes, diced small
- ⅓ cup cotija cheese, crumbled
- ¼ cup pumpkin seeds, or pepitas
Optional Toppings:
- ¼ cup pickled red onions, store-bought or homemade
- 1 handful tortilla strips or tortilla chips, store-bought or homemade
Equipment
- Cutting Board
- Chef's Knife
- Serving Bowl or Mixing Bowl
- High Speed Blender or Small Food Processor
Instructions
Make the Charred Scallion and Cilantro Dressing (Makes 1 ¼cups):
- You can char the scallions several different ways. Either transfer the scallions to a half sheet pan and place in the oven under the broiler until slightly charred on both sides, 1 to 3 minutes, or in a large skillet, drizzled with a tiny bit of your favorite oil. Cook over medium-high until slightly charred on both sides, 2 to 4 minutes. or on a grill, at 400 °F or over medium-high, grill until slightly charred on both sides, 2 to 4 minutes. Once done, set to the side to cool slightly.
- Now, combine the scallions, cilantro, yogurt, mayonnaise, lime juice (start with one tablespoon and add more, if desired), salt, and pepper in a small food processor or high-speed blender. Blend on high speed or process until smooth, about 30 seconds. If the dressing is too thick, add water1 tablespoon at a time to thin to your desired consistency. Give it a taste and add more salt, if needed. Pour the dressing into a small airtight container and store in the refrigerator until ready to serve. This dressing will keep in the refrigerator for up to 4 days.
Make the Salad
- In a large serving bowl or mixing bowl, add in the kale and drizzle some of the dressing over the kale and give it a toss (or massage) to evenly coat the leaves. Let the kale marry with dressing for a few minutes. It will love you for it and become a little more tender and palatable.
- Add in the black beans, avocado, corn, tomatoes, cotija, and pumpkin seeds. Pour a tad bit more of the dressing (you will have some leftover) over the salad and lightly give it a toss to evenly coat the salad ingredients. Taste and season with more salt, if needed. Top with pickled red onions and tortilla strips, if using. Serve immediately with the rest of the dressing on the side in case anyone would like more and enjoy your best kale salad loving life.
Calories: 497kcal, Carbohydrates: 33g, Protein: 12g, Fat: 37g, Saturated Fat: 7g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 871mg, Potassium: 790mg, Fiber: 10g, Sugar: 5g, Vitamin A: 3901IU, Vitamin C: 45mg, Calcium: 260mg, Iron: 3mg