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Recipe: Kale Taco Salad

Heather Christo
  • minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil or vegetable oil

1

yellow onion, finely chopped

1

medium zucchini, diced

1

jalapeno, diced

3/4 lb

ground turkey

1 tbsp

cumin

1 tbsp

chili powder

Kosher salt

1

head curly kale, finely shredded

1 cup

black beans, rinsed and drained

1

ear of corn kernels, raw

1/2 cup

cherry tomatoes, halved

1/2 cup

jicama, thinly sliced

1/2 cup

fresh cilantro leaves, loosely packed

2 tbsp

prepared salsa

2 tbsp

red wine vinegar

2 tbsp

olive oil

salt