Ingredients
10ozkale
14ozblack beansrinsed and drained
½cupfeta cheese
1cupcranberries
½cupavocadodiced
½cupcilantro leaves
¼cuppepitas
3pcscorn tortillas
3tbspolive oil
3tbsplime juice
2tbspjalapenoseeds removed
1tsphoney
½tspground cumin
¼tspground coriander
1tspsalt
Preparation
In a small bowl, whisk together all of the dressing ingredients until emulsified and set aside.
Using a chef’s knife to slice out the thick ribs, then discard the ribs and chop the leaves into small, bite-sized pieces.
Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Drizzle salad dressing over the kale and toss well so the kale is lightly coated with dressing.
Add the drained black beans, feta, avocado, and chopped cilantro to the bowl.
Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and start making little popping noises. Transfer the pepitas to the salad bowl. Toss the salad to combine.
Stack the corn tortillas and slice them into thin little strips, about 2 inches long. Heat a large pan over medium heat and add a drizzle of olive oil.
Once the oil is shimmering, toss in the tortilla slices, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 5 to 10 minutes.
Remove tortilla strips from the skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.
