EL JEFE SALAD

Ingredientai

3 tablespoons pure olive oil

Juice of 1 lemon

Juice of ½ lime

Kosher salt

Freshly ground black pepper

4 medium leaves Tuscan black kale, stems removed, leaves finely chopped (about 1 cup)

1 small head romaine lettuce, very thinly sliced (about 4 cups)

½ cup roasted corn (see this page)

½ cup canned black beans, drained and rinsed, or ½ cup Basic Black Beans (this page)

½ cup quartered cherry tomatoes

¼ cup crumbled Cotija cheese

¼ cup Guacamole (this page)

1 cup grilled shrimp, chicken, asada, or carnitas (optional)

½ cup tortilla strips (see this page)

Nurodymai

In a large bowl, whisk together the olive oil, lemon and lime juices, and salt and pepper to taste until combined. Add the kale and the lettuce, and toss the greens with the vinaigrette. Top with the corn, black beans, cherry tomatoes, and Cotija.

Place the guacamole on one side of the bowl and the protein, if using, across from it. Garnish with the tortilla strips and serve.

Pastabos

This chopped salad is pretty much the opposite of nachos on the healthy spectrum. But it’s still crunchy, bright, and satisfying. Top the salad with any of the proteins in this book and you’ve got yourself a meal.