Southwest Kale Salad with Datil Honey Dressing

For dressing:

1/3 c. red wine vinegar

1/4 c. olive oil (optional)

2 T. Dijon or whole grain mustard

1 T. Datil Sting Honey

1-2 t. adobo seasoning

For salad:

8 c. fresh kale, chopped

2 c. cooked quinoa

1 c. roasted or fresh corn

1 c. chopped tomatoes

1/4 c. chopped red onion (for less bite, marinate onion in apple cider vinegar for at least 10 minutes)

1/4 c. toasted pumpkin seeds  

1/2 avocado, peeled and cubed

Sea salt, pepper, and garlic powder to taste

To make dressing, add all ingredients to a small jar and shake to combine.

To make salad, layer kale, quinoa, corn, tomatoes, and onion in a large bowl. Top with pumpkin seeds and avocado. Season with salt, pepper, and garlic powder. Serve dressing on the side, or pour over and toss to combine.

Serves 6.

Adapted from Edible Northeast Florida magazine, Nov./Dec. 2021, p. 18.