Don't sleep on this Southwestern Kale Salad with Cornbread Croutons! The perfect way to get your veggies in, and repurpose your Plant Strong cornbread leftovers. Includes the recipe for a delicious creamy chipotle dressing!
Plant Strong Team
4
15 minutes
15 minutes
American
Dinner
This Southwestern kale salad combines fresh vegetables, black beans, avocado, homemade cornbread croutons, and a creamy chipotle dressing for a satisfying lunch or dinner.
1 bunch kale, stripped, washed & chopped
1 avocado, diced
⅓ cup roasted & unsalted sunflower seeds
½ cup canned black beans, rinsed & drained
½ cup frozen fire roasted corn, thawed
1 red bell pepper, diced
7 oz silken tofu
1 - 1 ½ chipotle peppers in adobe (based on your spice preference)
2/3 cup Plant Strong plant milk
Juice from ½ lemon
1 clove garlic
½ tsp onion powder
½ tsp garlic powder or garlic salt
¼ tsp chili powder
1 tsp dried dill
1 tsp apple cider vinegar
2 dates, pitted
1 ½ tbsp tahini
Prepare Plant Strong Cornbread & Muffin Mix to package instructions. Alternatively, you can use any cornbread or bread of your choice to make the croutons.
Cut cornbread into cubes. Transfer to the air fryer and cook for 15-20 min at 375℉, or until crispy.
Combine all dressing ingredients in a blender and blend until smooth. Add a pinch of salt to taste if necessary.
Build your salad by adding kale, corn, avocado, bell pepper, black beans, sunflower seeds, and croutons to a large bowl. Drizzle with dressing (not all of it - you’ll have extra!), toss, and serve!
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