Yum

 

mexican kale salad

Oh, this Mexican kale salad is sooo good! A heat wave hit Vancouver and I have been spending every day at the beach. Plus, my mom has been visiting, which is a precious gift. Needless to say, it’s too hot and little time to cook. My new gas stove warms up the kitchen way faster than my old electric one. Salads and grill are my best friends right now. And this Mexican kale salad is on top of the list – veggies combined with a bit of jalapenos for a heat kick, red onion, cilantro and tossed in a tangy, creamy with a cumin flavour punch dressing. Each serving offers 11 g of fat, 10 g of fiber and 7 g of protein. Serve alongside grilled chicken and your dinner is done!

Have you ever tried making a creamy dressing with avocado? It is amazing! Just avocado, lime juice, warm water and cumin. Blend until smooth (I love using a small cup blender attachment that comes with my Ninja Ultima blender) and pour. No need for oil since avocado contains healthy fats. Yes, adding water to salad dressings is a new way to roll. Try it, you will love it!

mexican kale salad

The result is unbelievable: hearty and crunchy salad, where veggies are literally “swimming” in a dressing, a healthy one. I don’t know about you but I haven’t had a salad like this for a long time since I started eating clean. Usually “swimming” salads are not a good thing.

I used baby kale from a huge bag I got from Costco. The leaves’ shape reminds me of an oak. We had a lot of oak trees in Ukraine. You can use full grown kale, just don’t forget to remove the stalks. Canned or cooked beans (my choice), canned, fresh or frozen (what I had) corn as well as big or small variety of tomatoes would work. I also added cucumber one time – it was refreshing. Use what you have!

mexican kale salad

Healthy Creamy Mexican Kale Salad

Healthy Creamy Mexican Kale Salad

Ingredients

    Salad:
  • 4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
  • 14 oz can black beans, drained and rinsed (I used my cooked beans)
  • 1 cup corn (thaw if using frozen)
  • 2 large bell peppers (any colour), finely chopped
  • 1 + 1/2 large avocado, finely chopped
  • 1 large tomato, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1 tbsp jalapeño peppers, seeded & minced
  • Dressing:
  • 1/2 large avocado
  • 1/2 cup warm water
  • 1/2 lime, juice of
  • 1 tsp cumin
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Add Salad ingredients to a large bowl. In a food processor, blender or Magic Bullet, process Dressing ingredients until smooth. Pour over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance and combine before serving. The Dressing does get brown a bit but once mixed with the Salad, it's not noticeable.
  2. Storage Instructions: Refrigerate tossed or separately for up to 24 hours.
http://ifoodreal.com/healthy-creamy-mexican-kale-salad/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 + 2/3 cups:
Calories: 230.6
Total Fat: 11.6 g
Cholesterol: 0.0 mg
Sodium: 376.5 mg
Total Carbs: 29.3 g
Dietary Fiber: 10.1 g
Protein: 7.5 g
WW Points+: 6

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21 Comments

  1. Kristen

    Looks good, can’t wait to try it. Since I don’t like avocado is there something you can recommend I replace it with for this salad? Thank you 🙂

    Reply
  2. Sarah Morris

    This looks so colorful and delicious! Love the use of nutrient rich kale in this recipe; a welcomed change from typical greens!

    Reply
    • Olena

      Thank you, Sarah. I particularly loved using baby kale in this recipe. Spinach would work as well though.

      Reply
  3. kathy

    I saw this on pinterest and since I had a bag of kale decided to make it right away. It is ABSOLUTELY AMAZING, so refreshing, crunchy and yummy. My husband loves it too saying it tastes a lot like chipotle, no idea how since he only gets meat there. THANK YOU this will be a staple in my fridge for years to come.

    Reply
    • Olena

      LOL, you made me laugh out loud. You are so welcome. I made this salad 3 times the past week – so hot outside!!! I could say the same thing as your husband, cause I have never even been to Chipotle.:)

      Reply
  4. Clara

    Hi Olena, I found this on Pinterest and decided to try….wonderful salad….I loved it! Even without the dressing it is very good. Regards from Brazil !

    Reply
  5. Linda

    I made this without the tomato, cilantro, or jalapeno as I had everything else on hand and wasn’t going to be getting to a store for a few days. It was so delicious and satisfying. I will be making it often.

    Reply
  6. nursenjm

    Hint: make the dressing, massage it into the kale, then toss the other ingredients in. Makes a difference in the kale, almost melts together – tender and yummy!

    Reply
    • Olena

      Hmmm. Too messy for me, personally. This dressing is just so thick and creamy and having it all over my hands and then serving it to everyone in a salad…I don’t know…That is me though. I do not mind massaging kale with salt and oil in the beginning, just a bit of it. However, I do not care if kale isn’t massaged.

      Reply
  7. Lanee

    Made this twice since I found it. Love love it. The second time I added more hot peppers. Will made it many more times.

    Reply
  8. Suzie Honeycutt

    It was a hot day in Missouri USA today and your salad went perfect with some Honey Lime marinated Tilapia for dinner. Thank you for sharing your recipe.

    Reply
  9. Lindsey Dahl

    Tried this tonight and yum yum! I added quinoa to the salad bc i already had it cooked, and fresh cilantro to the dressing. Btw, love this idea for a dressing, NO OIL, LOVE! Thanks for sharing!

    Reply
  10. Teresa Portillo

    Hello, Looks delicious! Just wondering how many WW points + for the dressing per serving? 2 tbsp/per serving? Thank you😋

    Reply
    • Olena

      Hi Teresa. I do not have that information because I calculate all ingredients at once. Are you competing in a fitness competition or why do you need it that precise?

      Reply

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