Ingredients
4
4 servings
- •1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
- •1 teaspoon olive oil
- •2 pinches salt
- •0.25 cup olive oil
- •1 lemon, juiced
- •1 tablespoon Dijon mustard
- •1 teaspoon maple syrup, or more to taste
- •0.25 teaspoon ground cumin
- •1 pinch garlic powder, or to taste
- •1 pinch cayenne pepper, or to taste
- •salt and ground black pepper to taste
- •2 carrots, grated
- •0.5 cup frozen roasted corn (such as Trader Joe's®), thawed
- •0.25 cup crushed tortilla chips
- •0.25 cup dry-roasted almonds, coarsely chopped
- •2 tablespoons grated smoked white cheese (such as Beecher's® Smoked Flagship)
- •2 hard-boiled eggs, chopped
Instructions
- Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
- Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper for vinaigrette in a plastic or glass container with a lid. Cover the container and vigorously shake until dressing is light yellow and evenly combined.
- Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale.
- Drizzle vinaigrette over salad; mix with tongs until evenly distributed. Gently stir chopped eggs into salad.
Nutritional Facts
Per 4 servings
- Calories: 338
- Carbohydrate: 24g
- Fat: 24g
- Fiber: 5g
- Protein: 11g
- Sugar: 4g
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