Mexican Kale Salad

With quinoa, beans and pepitas for protein and plenty of flavor from the avocado-cilantro dressing, this is a perfect vegan meal.

½ of a flour tortilla, cut into thin bite-size strips
About 4 cups baby kale, washed and with long stems removed
½ red bell pepper, cut into bite-size pieces
½ can cooked black beans, rinsed and drained
1 cup cooked quinoa
¼ cup toasted pumpkin seeds

For the Dressing:
1 clove garlic, with the skin still on
½ avocado
About ¼ cup fresh cilantro
4 tablespoons olive oil
1-2 tablespoons fresh lime juice, depending on how much of a lime flavor you want
Pinch of salt
Pinch of cayenne (optional)

View the full recipe at Orchard Street Kitchen →