Mexican Kale Salad with Spicy Avocado Dressing and Shoestring Fries

If you’ve ever gotten a salad and wished you had a plate of French fries instead, this dish is for you. Taking inspiration from Mexican food, this salad contains fresh ingredients such as onion, tomato, and avocado that work together to create a salad that definitely does not lack flavor. If spiciness isn’t your thing, leave out the jalapeños in your dressing, and you’re good to go. If you like heat, feel free to add a bit more jalapeño to really pack a punch.

Serves 2–3

1 medium russet potato

2 tablespoons extra-virgin olive oil, divided

1⁄2 teaspoon paprika

5 cups kale

1⁄2 teaspoon salt

1 cup canned black beans, rinsed and drained

4 tablespoons chopped green onion

6 cherry tomatoes, halved or quartered

Ingredients for Spicy Avocado Dressing

1 large ripe avocado

3⁄4 cup cilantro

3 tablespoons chopped jalapeño

Juice of 3 lemons

4 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

  1. Preheat oven to 425°F. Cut potato in half crosswise and cut off both ends. Spiralize using a small-noodle blade, pressing lightly so noodles come out stringier. Spread potato noodles evenly on an aluminum-foil-lined baking sheet so that potatoes aren’t covering each other. Drizzle with 1 tablespoon olive oil and sprinkle on paprika. Toss if necessary to coat evenly. Bake for 20–25 minutes or until potatoes are brown and crispy, but check before they’re ready so they don’t burn.
  2. Put kale into a large bowl. Drizzle with 1 tablespoon olive oil and 1⁄2 teaspoon salt. Massage kale by rubbing the leaves between your hands, using your fingers to soften the leaves. Add black beans, green onion, and cherry tomatoes.
  3. To make dressing, blend avocado, cilantro, jalapeño, lemon juice, olive oil, and apple cider vinegar in a blender or food processor until smooth. Dressing will be thick, but feel free to add more olive oil if you prefer it thinner. Toss dressing with salad ingredients and then top with crispy shoestring potatoes.
9781440594380 Vegetarian Burrito Bowl

Mexican Kale Salad with Spicy Avocado Dressing and Shoestring Fries