Recipe: Vegetarian Kale Taco Salad

Ingredients

• 1 cup loosely packed fresh cilantro leaves
• 1/3 cup plain Greek yogurt
• 1/3 cup olive oil
• Finely grated zest and juice of 1 medium lime
• 2 teaspoons white wine vinegar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne pepper
• 1 large bunch flat-leaf kale (10 to 12 ounces)
• 1/4 medium red onion
• 1 (15-ounce) can black beans, drained and rinsed
• 1 medium red or yellow bell pepper
• 1 cup cherry tomatoes
• 4 medium scallions, green parts only
• 2 medium avocados
• 1/2 cup pickled jalapeños (optional)
• 1 cup shredded cheddar cheese (about 4 ounces)
• 1 cup crumbled tortilla chips

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