Mexican Kale Salad Recipe
Mexican Kale Salad Recipe that will be a star of any potluck. Fresh veggies and kale or spinach tossed in easy homemade creamy avocado dressing. So good!
Servings: 6 servings
Calories: 241kcal
Ingredients
Salad:
- 4 cups chopped kale or spinach
- 15 oz can drained black beans
- 1 cup fresh or frozen thawed corn
- 2 diced bell peppers
- 1 1/2 diced large avocado
- 1 diced large tomato
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro
- 1 tbsp minced jalapeño peppers
Dressing:
- 1/2 large avocado
- 1/2 cup warm water
- Juice of 1/2 lime
- 1 tsp cumin
- 3/4 tsp salt
- Ground black pepper to taste
Instructions
- In a large serving bowl, add kale, beans, corn, bell pepper, 1 1/2 avocado, tomato, red onion, cilantro and jalapenos. Set aside.
- In a food processor or blender, add 1/2 avocado, water, lime juice, cumin, salt , pepper and process until smooth.
- Pour dressing over salad ingredients in the bowl, stir gently and serve immediately.
Store: Refrigerate tossed or separately for up to 24 hours.
Make Ahead: You could prepare Salad and Dressing in advance and combine before serving. Dressing browns a bit but isn't noticeable once combined with salad.
Nutrition
Serving: 1.5cups | Calories: 241kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 399mg | Fiber: 8g | Sugar: 5g