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Southwestern Kale Salad

Oh My Goodness..... if you have been following me you know I love Kale salad... I just found this one from Jackie of Vegan Attack!  This is a must eat!!  Check out the recipe below and enjoy!  If you would like more clean eating recipes follow me.
   Author: 
Recipe type: Dinner, Entree, Salad
Cuisine: Vegan, Vegetarian Prep time:  
Cook time:  
Total time:  Serves: 4
A colorful Southwestern Kale salad filled with flavor and nutrients. Boring salads be gone!
Ingredients
Salad
  • 1 Bunch Curly Kale, Stems Removed
  • ½ C. Red Bell Pepper, Chopped
  • ½ C. Yellow Corn (you can use frozen as long as you thaw it out before hand)
  • ½ C. Cooked Black Beans
  • ¼ C. Red Onion, Diced
  • 3-4 T. Roasted Salted Pepitas
  • Optional: 1-2 T. Fresh Jalapeno, Diced
  • Cilantro for Garnish
Creamy Avocado Cilantro Dressing
  • ¾ C. Avocado, Mashed
  • ⅓ C. Fresh Cilantro
  • ¼ C. Water
  • 3 T. Lime Juice
  • 2 Cloves Garlic
  • 1 tsp. Agave Nectar
  • Salt to taste
OR Chipotle Tahini Dressing (approx.)
  • ⅓ C. Tahini
  • 3 T. Water
  • 3 T. Vegan Mayo
  • 2 tsp. Lime Juice
  • ½ tsp. Liquid Smoke
  • ¼ tsp. Chipotle Powder (or more depending on how hot you want it)
  • Salt and Pepper to taste
Instructions
Salad
  1. Tear the kale leaves into bite-sized pieces and put them in a large bowl.
  2. Depending on what dressing you use, place all ingredients (for that dressing) in a blender or food processor and puree until smooth.
  3. Pour the dressing over the kale and knead/massage the dressing into the leaves so that they are coated evenly and reduce in size.
  4. Next, take all of the toppings and add them to the bowl, tossing lightly. I like to mix in half and then top with half, or else it all ends up at the bottom of the bowl.
  5. Top with cilantro, and a few cubes of avocado if you're a fiend, like me. Serve chilled as a small starter salad or 3-4 large portions for an entree.

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