Shoutout to all of the "adventurous foodies!" Because of you, and your constant desire to mix things up and try new things, we bring you this Mexican Kale Caesar Salad recipe! Spiced and baked with our Mild Taco Seasoning, these flavorful Grain Free Almond Flour Tortilla strips lay on top of a bed of kale, golden raisins, green apples, pumpkin seeds, sesame seeds, and pickled jalapeños.
Sure, it may not be as adventurous as Evel Knievel driving a motorcycle through a ring of heated tortillas 100 feet in the air (what is?!), but the thrill of trying this flavorful salad is 100% there!
1 package Siete Grain Free Almond Flour Tortillas, cut into 1-inch strips
1 packet Siete Mild Taco Seasoning
3 tbsp Avocado Oil
1lb bag Kale, de-stemmed and chopped
½ cup Golden Raisins
¼ cup Pumpkin Seeds, roasted
1 tbsp Sesame Seeds
¼ cup Pickled Jalapeños, rounds
½ cup Green Apple, small diced
½ cup Vegan Mayo
¼ cup Apple Cider Vinegar
1 tbsp Agave Nectar
½ tsp Dijon Mustard
½ Lime, juiced
1 tsp Anchovy Paste
4 tsp Avocado Oil
1 small Garlic Clove, grated
Salt and Pepper to taste
Preheat the oven to 300º F. Cut 4 Grain Free Almond Flour Tortillas into 1’’ long thin strips (1 inch by 1/4 inch). Combine taco seasoning with avocado oil.
Place tortilla strips on a baking sheet with parchment paper. Toss strips gently in taco seasoning paste and spread evenly over the baking sheet. Bake for 10 minutes or until tortillas are crisp. Toss strips halfway to avoid seasoning from darkening.
Combine all ingredients for dressing in a blender. Combine half of the caesar dressing in a bowl with kale and mix thoroughly.
Top tossed kale with crispy tortilla strips. Garnish with golden raisins, jalapeños, apples, and seeds. Drizzle extra dressing over salad to serve.
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May 13, 2021
May 13, 2021
May 07, 2021
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