Kale Taco Salad
This kale taco salad features all of your favorite taco ingredients, including walnut taco meat, in salad form! Vegetarian and gluten free, too!
Servings: 2
Calories: 721kcal
Ingredients
for the walnut "meat"
- 1 cup Diamond of California walnuts
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1-2 tablespoon tamari or soy sauce
for the salad:
- 3-4 cups kale massaged with stems removed
- ½ cup grape tomatoes sliced
- ¼ cup black beans cooked
- ⅓ cup cheddar cheese shredded
- 1 avocado diced
- 2 tablespoon salsa
- Optional: yogurt or sour cream for topping
Instructions
- Place kale in a large bowl, then drizzle it with 2 tablespoon olive oil. Using your hands, gently massage the kale for 30 seconds, which will help break down the bitterness of the kale; set aside.
- Add walnuts and spices to your food processor and pulse for 30 seconds. Transfer mixture to a large skillet and heat for 3-5 minutes or until walnuts are warmed to your liking. The mixture should resemble ground beef.
- Pour cooked beans and walnut meat over the kale, then add the tomatoes, cheese, avocado, salsa, and yogurt/sour cream.
- Enjoy!
Notes
-Can omit the cheese if you want to keep this vegan, or use dairy free cheddar cheese
Nutrition
Calories: 721kcal | Carbohydrates: 35g | Protein: 24g | Fat: 61g | Saturated Fat: 10g | Cholesterol: 20mg | Sodium: 783mg | Potassium: 1509mg | Fiber: 14g | Sugar: 4g | Vitamin A: 11255IU | Vitamin C: 137mg | Calcium: 362mg | Iron: 5mg