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.
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.