Mexican Kale Chop Salad

Ingredients

OZO® Plant-Based Mexican Seasoned Ground	12 Oz.
Vegetable oil	1 Tablespoon
Kale, stems removed, and chopped	10 Oz.
Black beans, drained and rinsed	15 Oz. Can
cherry tomatoes, halved	1 Cup
Avocado, diced	1 Avocado
Small red bell pepper, diced (yield 1 cup)	1 Pepper
Small red onion, sliced thin (yield ¼ cup)	¼ Onion
Pepitas, toasted	⅓ Cup
Fresh cilantro, chopped	¼ Cup
Jalapeño pepper, seeds removed, and minced	1 Pepper
For the Dressing
Ripe avocado, seed removed	1 Avocado
Water	½ Cup
Fresh cilantro, packed	¼ Cup
Lime juice	2 Tablespoons
Olive oil	1 Tablespoon
Kosher salt	¼ Teaspoon
Ground black pepper	¼ Teaspoon
Ground cumin	½ Teaspoon
Garlic powder	¼ Teaspoon

Directions

Step 1

In a blender or a mini food processor, add all dressing ingredients and blend until smooth. Adjust seasoning to taste. Transfer to a bowl and place in refrigerator until ready to use.

Step 2

Warm the oil in a 12-inch nonstick skillet over medium heat. Add the ground and cook until internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 4-5 minutes. Remove from heat and let cool 5 minutes.

Step 3

In a large mixing bowl, combine cooled ground, kale, beans, tomatoes, avocado, pepper, onion, pepitas, cilantro, and jalapeño, and toss.

Step 4

Add desired amount of dressing and toss to combine. Divide between bowls, serve, and enjoy!