Feta Fiesta Kale Salad with Avocado and Crispy Tortilla Strips

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 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
• ⅛ teaspoon fine grain sea salt

Also mentioned in the method: tortillas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Cut the corn tortillas into thin strips, spread them on a baking sheet, and bake 8 to 10 minutes until crisp and golden.

2. Meanwhile, toast the pepitas in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until puffed and fragrant. Set aside.

3. In a large bowl, whisk together the olive oil, lime juice, honey, ground cumin, ground coriander, fine sea salt, and chopped jalapeño.

4. Remove the tough stems from the kale and thinly slice the leaves. Add the kale to the dressing and massage with your hands for 1 to 2 minutes until softened.

5. Add the rinsed black beans, chopped cilantro, and diced avocado to the bowl and toss gently to combine.

6. Divide the salad among four plates. Top with the feta with cranberries (or regular crumbled feta mixed with dried cranberries), the toasted pepitas, and the crispy tortilla strips. Serve right away.