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Ingredients
  • subheading: crunchy chili tortilla strips:
  • 4 (4-inch) corn tortillas
  • 1 tablespoon olive oil
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • subheading: chipotle lime avocado dressing:
  • ⅓ cup plain greek yogurt
  • 1 tablespoon adobo sauce from can of chipotle peppers in adobo
  • 2 limes, juiced
  • 1 avocado
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • pinch of salt and pepper
  • subheading: salad:
  • 1 head curly green kale, leaves torn from stems
  • 1 head red kale, leaves torn from stems
  • 2 tablespoons olive oil
  • 1 cup grape tomatoes, quartered
  • ½ cup black beans
  • ½ red onion, diced
  • ½ cup freshly grated white cheddar cheese
  • 1 jalapeno or serrano pepper, sliced
  • 1 avocado, sliced
  • 2 tablespoons chopped fresh cilantro
Steps
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