Quick and easy is the name of the game. This Kale Taco Salad is mouthwatering and only takes about five minutes to prep.
As a part of a balanced diet, it is recommended that half of your plate should be filled with vegetables and recipes like this are an excellent way to get that fix. Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards, and Brussels sprouts that have gained recent widespread attention due to their health-promoting phytonutrients. The kale helps to round out this recipe by providing vitamin K, A, and C, folate, B vitamins, copper, manganese, iron, and even more fiber. The bell peppers add a huge dose of vitamin C as well and can help your body absorb the iron from the kale and beans. Plus beans are a great source of protein.
Start off by chopping your kale into small pieces. Pour olive oil and salt into your hands and manually massage it into the kale to break down some of the bitterness and making it easier to chew because it breaks down the fibers. Mix together the kale, red pepper, pinto beans, cherry tomatoes, olives, jalapeno, and tortilla chips. Top with some shredded cheddar cheese for all of you cheese lovers out there.
You can get creative with this one too. Add some fresh salsa or avocado slices to customize your salad as you want. What other toppings would you add to this quick and tasty taco salad? Let us know in the comments below!
- 3 cups of kale
- 1/4 red bell pepper, thinly sliced
- 1/4 cup cooked pinto beans
- 1/5 cup of chopped cherry tomatoes
- 2 tablespoons of olives, sliced
- 1 jalapeno, deseeded and chopped
- Handful of tortilla chips
- 1 tablespoon olive oil
- Salt and pepper to taste
Chop kale into small pieces
Massage with olive oil and a little bit of salt and pepper
Mix all of the other ingredients together and enjoy!
Optional: Top with shredded cheddar cheese