Southwestern Kale Salad with Cornbread Croutons

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

For the chipotle dressing

• 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