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Kale Taco Salad

What's Gaby Cooking
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

shallot, roughly chopped

2 cups

tightly packed fresh cilantro leaves, stems removed (about 4 ounces)

1 clove

garlic

1/2 tsp

red pepper flakes

1/2 cup

olive oil

2 tbsp

red wine vinegar

1 tsp

salt

2

heads Curly Kale, thinly shredded

1 cup

Cherry Tomatoes, halved

1/2 cup

freshly grated cheddar cheese

1/2

red onion, finely diced

1/2

jalapeno, finely diced

2

ears of corn, shucked and corn sliced off the cob

2

avocados, diced

3

green onions, sliced

cilantro leaves

1 cup

Black Beans, rinsed and drained