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Chipotle TaKale Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Author: Britni Martinelli
Ingredients
Group 1
  • 1 cup diced red bell pepper
  • 3/4 cup diced white onion
  • 3/4 diced green onion
  • ½ cup fresh cilantro
  • 1 cup diced cherry tomato
  • 1/3 cup sliced black olives
  • 4 cups of massaged kale lime juice, fajita seasoning, dash of olive oil
  • 1 ½ cups diced zucchini lightly sautéed
  • 8 oz jumbo shrimp sauteed with chipotle seasoning
  • ½ cup 130g black beans drained
  • 1/2 + 1/4 cup 120g of corn cut off the cob
  • 4 Tostadas for serving: SANISSIMO Brand
Group 2
  • ½ 75g large avocado
  • 1.5 - 2 tbsp Primal Foods Avocado Mayo
  • 1 tsp minced garlic
  • 2 tbsp lime juice
  • 1 tbsp + 1 tsp Ottos Chipotle Paste
  • 1 tsp sea salt
  • 1 tsp white wine vinegar
Instructions
  1. Massage your kale in a big bowl and set aside
  2. Boil corn and set aside to cool for 1-2 minutes, cut off the kernels with a knife
  3. Blend ingredients from group 2 in a high speed blender
  4. Saute zucchini and heat black beans in a large pan
  5. Sear your shrimp
  6. Add all the raw veggies to the massaged kale
  7. Pour half of your dressing and mix to combine
  8. Add cooked zucchini, beans, and shrimp to the bowl
  9. Pour the rest of your dressing
  10. Serve with tostadas