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Creamy Kale and Ground Beef Salad

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Creamy Kale and Ground Beef Salad

with corn, cherry tomatoes and crispy tortillas

Informations supplémentaires
25 min. | 507 kcal | easy | Spicy | Printable version
1. Setup Zest the lime and cut it in half. Chop the pickled jalapeños. Cut the tomatoes in half. Cut the tortilla into pieces. Put the kale in a bowl with a pinch of salt and 1 tbsp. of sugar. Massage the kale with your hands until it becomes moist.
2. Cook the tortillas In a pan, over medium-high heat, add a drizzle of olive oil. Add the tortilla pieces and cook for 1-2 minutes on each side or until they are golden and crispy. Remove, place on paper towels and season with salt.
3. Cook the beef In the same pan, add the ground beef and break it into pieces. Season with salt, pepper and cook for 5-6 minutes.
4. Make the sauce In a bowl, combine the yogurt, the pickled jalapeños, the lime zest and the juice of half a lime
5. Assemble Drain and rinse the can of corn. In a bowl, combine the kale, the ground beef, the cheese, the corn, the cherry tomatoes and the sauce.
6. Plate your dish Serve the salad. Garnish with the tortilla strips. Bon appétit!
280gGround Beef
150gCabbage, Kale
199mlCorn Kernels
200gCherry Tomatoes
15mlJalapeño(s)
1unitWheat tortilla(s) 6in
30gOld Cheddar
1unitGreek Yogourt 2%
1unitLime
What you need Pan, Bowls, Paper towels.
507 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 42g
14%
fat 19g
29%
cholesterol 95mg
32%
fiber 7g
28%
protein 46g
saturated 8g
40%
sodium 567mg
24%
sugar 11g
trans 1g