Nourishing Fiesta Salad
This fiesta salad recipe is filled with just a few simple ingredients, is easy to toss together and is so flavorful! A delicious bottled dressing gives it an unexpected kick and makes for quick & easy prep. Add shredded chicken or sauteed ground beef if you want a high protein, main dish salad.
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Servings: 6 people
Ingredients
- 1 head kale either curly or Tuscan
- 2 cups baby spinach
- 1 avocado cut into cubes
- ½ small red onion diced or thinly sliced
- ¼ cup Cotija cheese crumbled
- ¼ cup pepitas
- ¼ cup Girards Caesar dressing plus more to taste
- ¼ cup tortilla strips
- optional protein - shredded chicken preferred
Instructions
- Rinse and dry kale. Cut from stems and chop into small pieces. Add to a large salad bowl and using your hands, massage ¼ cup dressing into the kale for about 1-2 minutes.
- Toss in the spinach and combine till coated with dressing.
- Add remaining ingredients, except tortilla strips and toss till combined. If adding protein, toss that in as well. Taste, and add more dressing if desired.
- Top with tortilla strips and a bit more cheese. Season with sea salt and fresh cracked pepper to taste. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge, but I do recommend eating within 1-2 days, as the salad will eventually wilt if stored for too long.
Nutrition
Calories: 157kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 9mg | Sodium: 216mg | Potassium: 335mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3181IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 1mg
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