Lentil & Bean Taco Salad
This Lentil & Bean Taco Salad is filled with kale, soy chorizo, greens, lentils & beans. All tossed in a zesty chipotle dressing.
Equipment
Ingredients
- 1 tablespoon avocado oil
- 4 corn tortillas cut in bite-sized strips
- garlic salt to taste
- 6 ounces soyrizo crumbled
- 5 cups kale cut in bite-sized pieces
- 1 cup red cabbage shredded
- 1/2 red onion diced
- 4 green onions diced
- 1 small bunch cilantro chopped
- 1 15-ounce can black beans drained & rinsed
- 1 cup cooked lentils chilled, see notes
- 1 small avocado sliced
FOR THE CHIPOTLE DRESSING
- 1/2 cup avocado oil
- 1-2 chipotle peppers in adobo to taste
- 1 tablespoon adobo sauce from the chipotle can
- 1-2 cloves garlic peeled
- 2 tablespoons apple cider vinegar plus more to taste
- 1 tablespoon agave or sub maple syrup
- 1/2 teaspoon cumin
- salt & pepper to taste
Instructions
- Heat the oil in a skillet over medium heat. Add the tortilla strips and cook until browned on both sides, tossing occasionally - approx. 3 minutes. Once they are almost done, sprinkle with garlic salt. Remove from the skillet and set aside.
- Add the soyrizo to the empty skillet and cook until it starts to crisp up, tossing frequently - approx. 5 minutes. Remove from the skillet and set aside to cool.
- Add all of the dressing ingredients to a blender or food processor. Blend until combined. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add the kale to a large salad bowl. Pour over 1/2 of the dressing and use your hands to massage the dressing into the kale. Add the cabbage, red onion, green onion, cilantro, beans & lentils. Pour over the rest of the dressing and toss until everything is combined.
- Finish off the salad with avocado slices and the tortilla strips. Serve at room temperature or chilled.
Video
Notes
- I get my cooked lentils from Trader Joe's in the produce section. You can also find cooked lentils in the canned section. If you make the lentils from scratch, be sure to let them cool completely before adding them to the salad. I used brown lentils, but you can use your favorite.
- This salad holds up well in the fridge, even with the dressing on it.
Nutrition
Calories: 442kcal | Carbohydrates: 38g | Protein: 14g | Fat: 29g