MEXICAN KALE CAESAR SALAD
1 package tortillas, cut into 1-inch strips
1 packet Siete Mild Taco Seasoning
3 tbsp Avocado Oil
1lb bag Kale, de-stemmed and chopped
½ cup Golden Raisins
¼ cup Pumpkin Seeds, roasted
1 tbsp Sesame Seeds
¼ cup Pickled Jalapeños, rounds
½ cup Green Apple, small diced
½ cup Vegan Mayo
¼ cup Apple Cider Vinegar
1 tbsp Agave Nectar
½ tsp Dijon Mustard
½ Lime, juiced
1 tsp Anchovy Paste
4 tsp Avocado Oil
1 small Garlic Clove, grated
- Preheat the oven to 300º F. Cut 4 tortillas into 1’’ long thin strips (1” by 1/4”). Combine taco seasoning with avocado oil.
- Place tortilla strips on a baking sheet with parchment paper. Toss strips gently in taco seasoning paste and spread evenly over the baking sheet. Bake for 10 minutes or until tortillas are crisp. Toss strips halfway to avoid seasoning from darkening.
- Combine all ingredients for dressing in a blender. Combine half of the caesar dressing in a bowl with kale and mix thoroughly.
- Top tossed kale with crispy tortilla strips. Garnish with golden raisins, jalapeños, apples, and seeds. Drizzle extra dressing over salad to serve.