Taco Kale Salad with Chipotle Ranch Dressing

Growing up, one of my favorite summer dinners was my mom's taco salad, complete with French Dressing and crumbled Doritos.

Now that I am the mom, I love taking childhood favorites and upping the nutritional ante.  So for my rendition, I've:  

--Swapped the iceberg lettuce with finely chopped kale

--Replaced the French Dressing with homemade Greek Yogurt Chipotle Ranch

--Switched the ground beef with black beans

--Added chopped avocado and red pepper instead of shredded cheese

--Used baked chips instead of Doritos

Yes, this salad has all the great flavors of my childhood but with a huge boatload of extra nutrition.  

And for her part, my mom has also started using kale in salads too!  Go mom!

Taco Kale Salad with Chipotle Ranch Dressing

1 bunch kale, removed from the stems

1 - 15.5 oz can black beans, drained and rinsed, or 1 1/2 - 2 cups cooked black beans

1 small red pepper, diced

1/2 cup diced red onion

1 recipe Chipotle Ranch Dressing

1 avocado, diced

1 lime

1/4 teaspoon kosher salt

1 cup fresh salsa (jarred or use this Homemade Salsa Recipe)

a couple handfuls of baked tortilla chips

Rinse and pat dry the kale.  Take the kale, after it has been removed from the stems, and chop well.  Place in a large bowl with the black beans, red pepper and red onion:

Next, mix the Chipotle Ranch Dressing, stirring well.  Add a few tablespoons at a time:

Mix well until all the leaves are coated.  Add more tablespoons of the dressing until the desired dressing amount has been achieved:

Combine the diced avocado, lime juice and salt.  Mash with the back of a fork.

Once you are ready to serve the salad, place a serving of the kale leaves in the bowl, and top with avocado mixture, salsa and some crumbed chips:

Serves 6.

The zesty, bold flavors of the salad toppings enliven the kale like you've never tasted.  And since the kale is crispy and hardy, it holds up well to the dressing without becoming soggy.

A great summer salad!

Life is sweet,

SPC