This is another use for the avocado sauce you all liked from the Grilled Salmon Tacos. I put a little pool on the bottom of the plate, and put the salad ingredients on top. It should plate like a warm entrée, less of a cold salad. Toss the kale with the warm squash straight out of the oven if you want it to wilt a little bit.

If you can’t find cotija or queso fresco (two Mexican cheeses) at your market, a sprinkle of feta will work for a salty kick too.