Best 3 Kale Fiesta Salad Recipes

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**Kale Fiesta Salad: A Vibrant and Flavorful Dish**

Kale fiesta salad is a vibrant and flavorful dish that combines the best of Mexican flavors with the health benefits of kale. This salad is packed with fresh, crisp ingredients, such as kale, cabbage, carrots, tomatoes, and cilantro, and tossed in a tangy dressing made with lime, cumin, and chili powder. The result is a delicious and refreshing salad that is perfect for a light lunch or dinner.

In addition to the kale fiesta salad recipe, this article also includes recipes for two other delicious dishes:

* **Avocado Salsa:** This creamy and flavorful salsa is made with fresh avocados, tomatoes, onions, and cilantro. It is the perfect accompaniment to the kale fiesta salad, or it can be enjoyed on its own as a dip or spread.
* **Mexican Rice:** This flavorful rice dish is made with long-grain rice, black beans, corn, and a blend of Mexican spices. It is a great side dish for the kale fiesta salad, or it can be enjoyed on its own as a main course.

Whether you are looking for a healthy and delicious salad, a creamy and flavorful salsa, or a flavorful rice dish, this article has you covered. So get ready to enjoy the vibrant flavors of Mexico with these three delicious recipes.

Let's cook with our recipes!

LEMON-GARLIC KALE SALAD



Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories     dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

  • In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

FETA FIESTA KALE SALAD WITH AVOCADO AND CRISPY TORTILLA STRIPS



Feta Fiesta Kale Salad with Avocado and Crispy Tortilla Strips image

A hearty taco kale salad featuring feta, pepitas, crispy tortilla strips, avocado and cranberries, tossed in a jalapeño-lime dressing. This recipe yields four medium-sized salads.

Provided by Cookie and Kate

Categories     Salad

Time 25m

Yield 4

Number Of Ingredients 14

1 large bunch of kale (about 10 ounces)
1 can (14 ounces) black beans, rinsed and drained
½ cup Président Flavored Feta with Cranberries (or ½ cup Président regular crumbled feta plus a handful of dried cranberries)
1 avocado, diced
½ cup fresh cilantro leaves, chopped
¼ cup pepitas (also known as pumpkin seeds)
3 corn tortillas (or a couple handfuls of crumbled tortilla chips)
3 tablespoons olive oil
3 tablespoons fresh lime juice (about 1 large lime)
2 tablespoons chopped jalapeño (about 2 medium jalapeños), membranes and seeds removed
1 teaspoon honey (or agave nectar)
½ teaspoon ground cumin
¼ teaspoon ground coriander
Pinch of salt

Steps:

  • To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
  • To prepare the kale: Use 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 (you might not need all of the dressing) 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.
  • To make the crispy tortilla strips: 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 skillet and drain on a plate covered with a piece of paper towel. Top the salad with crispy tortilla strips and serve.

Nutrition Facts : Calories 375 calories, Sugar 3.4 g, Sodium 746.1 mg, Fat 21.7 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 37.1 g, Fiber 12.5 g, Protein 12.5 g, Cholesterol 16.7 mg

KALE AND FETA SALAD



Kale and Feta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 7

1/2 cup pumpkin seeds
2 bunches black kale, washed and roughly chopped into bite-size pieces (about 8 cups)
8 ounces feta, crumbled
1 small red onion, sliced
1/2 cup olive oil
Zest of 1 lemon and 1 tablespoon juice
Salt and freshly ground pepper

Steps:

  • 1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
  • 2. Combine the kale, feta, and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.

Tips:

  • Choose the right kale: Use curly kale or lacinato kale (also known as dinosaur kale) for this salad. These varieties have a more tender texture and milder flavor than other types of kale.
  • Remove the kale stems: The stems of kale are tough and fibrous, so be sure to remove them before adding the leaves to the salad.
  • Massage the kale: This helps to soften the leaves and make them more tender. Simply place the kale in a large bowl and massage it with your hands for a few minutes.
  • Use a variety of toppings: This salad is very versatile, so feel free to add your favorite toppings. Some popular options include cooked chicken or shrimp, crumbled bacon, grated Parmesan cheese, chopped nuts, or dried fruit.
  • Make it ahead of time: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to add the dressing just before serving.

Conclusion:

Kale fiesta salad is a delicious and healthy salad that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is also very versatile. With its bright colors and bold flavors, this salad is sure to be a hit at your next party or potluck.

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