I just had the longest and most wonderful couple of days in LA with my darling husband and then my girlfriends that I never get to see enough of. The kind of girlfriends that I spend the entire time laughing with. Like laughing so hard that I cry and my stomach hurts. And that ladies and gentlemen, is a really great feeling.

Kale Taco Salad

We were down working on a really exciting project that I will get to tell all of you about very soon!! And I can’t wait, because it is A-W-E-S-O-M-E.

Kale Taco Salad

So, In all honesty, I am finding that I still struggle slightly when I am away from home and my normal routine to hold my allergies under control. I accidentally had some ice tea that clearly had some tropical fruit in it that gave me a bad sore throat one day that ended in benadryl. I ate God knows what another day that had me in a full blown allergic reaction that involved a dose of steroids! And I have to just kind of laugh and move onto the next day and try again to do the best I can. I realize it is just about getting comfortable with speaking up EVERY single time I go some where that I receive ANY food or drink.

Kale Taco Salad

I am still so embarrassed that I preface every conversation with a waiter with “Oh my gosh, I am so sorry to be the most annoying person here, but…..” the joy of doing that in LA is that 9 times out of 10 they said “no big deal, welcome to LA” like everyone orders weird! It was kind of a relief…

Kale Taco Salad

OK- I will stop babbling about that and start talking about this Kale Taco Salad, which is what I came home and made for lunch today as soon as I got off the airplane. I was so excited to just chow down after feeling like I had been carefully dodging food bullets all weekend. Like I just wanted to eat until I was full and know that NOTHING was going to happen to me! (isn’t that kind of sad?!)

And the name Kale Taco Salad doesn’t really do the salad justice (like I’m not sure that make it sound that great!?) But it is. It really is so good. I said that it is for four people below, because it should be, but Pete and I ate this entire thing and I didn’t even blink an eye about it. This is something that falls into my favorite category I have been talking about for summer that I call “Salad for Dinner” Salad. It’s the greatest way to eat during these warmer months and this salad hits all of your cravings for Mexican food while keeping it clean!! Hope you like it ☺

 

Recipe: Kale Taco Salad

Ingredients

  • 1 tablespoon olive oil or vegetable oil
  • 1 yellow onion, finely chopped
  • 1 medium zucchini, diced
  • 1 jalapeno, diced
  • ¾ pound ground turkey
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • Kosher salt to taste
  • 1 head curly kale, finely shredded
  • 1 cup black beans, rinsed and drained
  • 1 ear of corn kernels, raw
  • ½ cup cherry tomatoes, halved
  • ½ cup jicama, thinly sliced
  • ½ cup fresh cilantro leaves, loosely packed
  • 2 tablespoons prepared salsa
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • pinch of salt

Instructions

  1. In a sauté pan, over medium heat add the olive oil and the onion and jalapeño. Cook for 3 minutes until tender and translucent.
  2. Add the zucchini and cook another 2 minutes.
  3. Add the turkey and break up as you cook it. Add the cumin and chili powder. Cook until the turkey is cooked through. Season to taste and remove the turkey mixture from the heat.
  4. Assemble all of the components of the salad.
  5. In the jar of a blender, combine the salsa, vinegar and olive oil and puree until you have a smooth dressing.
  6. Toss the kale and the dressing until the kale is well dressed. Lay the kale down on a serving platter. Add the turkey combination and all of the fresh veggies to the top.
  7. Toss together and serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Print Recipe  
Categorized: Dinner, Poultry, Recipe Index, Salad
Tagged: ,

I just had the longest and most wonderful couple of days in LA with my darling husband and then my girlfriends that I never get to see enough of. The kind of girlfriends that I spend the entire time laughing with. Like laughing so hard that I cry and my stomach hurts. And that ladies and gentlemen, is a really great feeling.

Kale Taco Salad

We were down working on a really exciting project that I will get to tell all of you about very soon!! And I can’t wait, because it is A-W-E-S-O-M-E.

Kale Taco Salad

So, In all honesty, I am finding that I still struggle slightly when I am away from home and my normal routine to hold my allergies under control. I accidentally had some ice tea that clearly had some tropical fruit in it that gave me a bad sore throat one day that ended in benadryl. I ate God knows what another day that had me in a full blown allergic reaction that involved a dose of steroids! And I have to just kind of laugh and move onto the next day and try again to do the best I can. I realize it is just about getting comfortable with speaking up EVERY single time I go some where that I receive ANY food or drink.

Kale Taco Salad

I am still so embarrassed that I preface every conversation with a waiter with “Oh my gosh, I am so sorry to be the most annoying person here, but…..” the joy of doing that in LA is that 9 times out of 10 they said “no big deal, welcome to LA” like everyone orders weird! It was kind of a relief…

Kale Taco Salad

OK- I will stop babbling about that and start talking about this Kale Taco Salad, which is what I came home and made for lunch today as soon as I got off the airplane. I was so excited to just chow down after feeling like I had been carefully dodging food bullets all weekend. Like I just wanted to eat until I was full and know that NOTHING was going to happen to me! (isn’t that kind of sad?!)

And the name Kale Taco Salad doesn’t really do the salad justice (like I’m not sure that make it sound that great!?) But it is. It really is so good. I said that it is for four people below, because it should be, but Pete and I ate this entire thing and I didn’t even blink an eye about it. This is something that falls into my favorite category I have been talking about for summer that I call “Salad for Dinner” Salad. It’s the greatest way to eat during these warmer months and this salad hits all of your cravings for Mexican food while keeping it clean!! Hope you like it ☺

 

Recipe: Kale Taco Salad

Ingredients

  • 1 tablespoon olive oil or vegetable oil
  • 1 yellow onion, finely chopped
  • 1 medium zucchini, diced
  • 1 jalapeno, diced
  • ¾ pound ground turkey
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • Kosher salt to taste
  • 1 head curly kale, finely shredded
  • 1 cup black beans, rinsed and drained
  • 1 ear of corn kernels, raw
  • ½ cup cherry tomatoes, halved
  • ½ cup jicama, thinly sliced
  • ½ cup fresh cilantro leaves, loosely packed
  • 2 tablespoons prepared salsa
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • pinch of salt

Instructions

  1. In a sauté pan, over medium heat add the olive oil and the onion and jalapeño. Cook for 3 minutes until tender and translucent.
  2. Add the zucchini and cook another 2 minutes.
  3. Add the turkey and break up as you cook it. Add the cumin and chili powder. Cook until the turkey is cooked through. Season to taste and remove the turkey mixture from the heat.
  4. Assemble all of the components of the salad.
  5. In the jar of a blender, combine the salsa, vinegar and olive oil and puree until you have a smooth dressing.
  6. Toss the kale and the dressing until the kale is well dressed. Lay the kale down on a serving platter. Add the turkey combination and all of the fresh veggies to the top.
  7. Toss together and serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)