Served with a cup of Creamy Tortilla Soup, this salad makes the perfect Mexican-inspired dinner. To make a complete meal of the salad alone, toss in some chicken breast, cumin-marinated tofu, or carne asada.
12 cups lacinda kale, washed and chopped
1/2 cup red onion, diced
1 1/2 cup cherry tomato, quartered
1 cup sweet corn
1/2 cup cilantro, chopped
1/2 cup radishes, chopped
2 avocados, chopped
1/2 cup pepitas
1/4 cup cotija cheese
1/4 cup Cindy’s kitchen Fresh Avocado Vinaigrette
Wash kale well and dry on paper towels. Chop.
Toss kale, onion, romato, corn, cilantro, and radishes together in large serving bowl/dish. Add vinaigrette slowly toss to coat. Taste as you go, knowing you can always add more vinaigrette if needed.
Top with avocado, pepitas, and cotija cheese.