Southwestern Kale Salad with Cornbread Croutons
We love a hearty salad, and this Southwestern Kale Salad with Cornbread Croutons and a creamy chipotle dressing is one of the best! Chock full of veggies and dressed with a dressing that packs a punch, this dish will be your go-to. Makes enough for leftovers!
- Author
- PLANTSTRONG Team
- Category
Dinner
Ingredients
- PLANTSTRONG Cornbread & Muffin Mix
- 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 PLANTSTRONG 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
Directions
- Prepare PLANTSTRONG Cornbread & Muffin Mix to package instructions.
- 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!
