Serves: 4

Ingredients

• 8 cups kale, ribs removed and chopped (about 2 bunches)
• 20 rainbow cherry tomatoes, halved
• 1 Cup fire roasted corn removed from husk
• 1 fresh lime
• 2 ripe avocados, sliced and drizzled with 1/2 lime fresh lime juice
• ½–¾ cup Salad Girl Organic Lemony Caesar Dressing mixed w/ 1/2 C. heavy organic whipping cream & juice of 1/2 lime
• Tortilla Cotija Crumble

Make ahead and store in an airtight mason jar.

• 2 cups finely crushed Late July® Jalapeño Lime Tortilla Chips
• ½ cup grated Cotija cheese
• ½ cup roasted, salted pepitas
• ⅛ teaspoon chili powder
  

Tortilla Cotija Crumble: Preheat oven to 350°F.

In a medium bowl, combine the crushed tortilla chips, Cotija cheese, pepitas, and chili powder. Spread the mixture evenly onto a rimmed baking sheet or roasting pan.

Bake for 10–15 minutes, stirring once halfway through, until the crumble is lightly golden brown and fragrant. Watch carefully during the last few minutes to prevent burning.

Remove from the oven and let cool completely. The crumble will become even crispier as it cools. Store in an airtight mason jar at room temperature for up to several days, or refrigerate for longer storage.

To Prepare the Salad:

Place the chopped kale in a large mixing bowl. Add about 1 cup of the Mexican Crumble, fire roasted sweet corn, sliced tomatoes, avocado, and drizzle with ½–¾ cup Salad Girl Organic Lemony Caesar Dressing. Toss until every leaf is lightly coated.

Divide among 4 shallow pasta/serving bowls. Finish with another sprinkle of the warm, crunchy Mexican Crumble and maybe a slice of fresh lime and a sprig of cilantro, and extra drizzle of Lemony Caesar Dressing, if desired.

Dip • Drizzle • Douse! Enjoy!

Salad Girl Tip: For an easy meal, top with grilled chicken, shrimp, salmon, steak, or blackened tofu. The crunchy Mexican Crumble also makes a delicious topping for soups, tacos, grain bowls, and roasted vegetables.