Ingredients
- 4 small corn tortillas, gluten free
- 2 cups kale, fresh
- 1 large Vidalia onion
- 2 tsp extra virgin olive oil, 100% first cold pressed, unrefined
- 1 cup strawberries
- 1 large jalapeno pepper
- 1 cup cherry tomatoes
- 1 dash sea salt
- 3 oz mozzarella cheese
Instructions
- Sauté onion with EVO on medium high heat until onions are translucent and caramelized.
- Pulse remaining ingredients (except kale ) in food processor until finely chopped, but not liquid.
- In medium bowl, incorporate onions into the mixture by hand.
- Sauté fresh kale with EVO and dash of sea salt on medium high heat until tender.
- Pan grill tortillas until soft and heated through.
- Serve kale with salsa and mozzarella on warm tortillas.
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