Informations supplémentaires
25 min.
|
507 kcal
|
easy
|
|
Printable version
1. Setup
Zest the lime and cut it in half. Chop the kale and 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
150gKale
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
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg