Ingredients
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- 1/2 cup Greek yogurt
- 1 avocado, pitted and peeled
- 2 Tbsp. lime juice
- 1 Tbsp. sauce from a can of chipotles in adobo
- 1/2 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 green onions, chopped
- 1/2 cup tortilla strips
Instructions
- 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, green onions, and taco strips.
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