Well, your Taco Tuesday just got a lot healthier my friends. Not that there is anything wrong with tacos. There is always a time and a place for tacos. Always. But swimsuit season is coming so, well, there’s that.
Enter this chopped Mexican kale salad. It is packed full of vitamins and deliciousness. Huge bonus that it’s easy on the eyes with all those pretty colors and let’s not forget the great crunchy texture from all the different vegetables. Black beans, fire roasted corn, red bell peppers, jalapenos, red onion, avocado, cilantro. All good things, all good things.
Next up you get to dress it all up with a creamy smooth cumin spiked cilantro lime dressing. This salad works great as a meal on it’s own or sits perfectly next to some lean grilled chicken. Also an awesome recipe to prep for the week for easy lunches on the go.
I’m completely smitten, and I think you will be too.
CHOPPED MEXICAN KALE SALAD
Recipe adapted from ifoodreal
INGREDIENTS FOR SALAD:
4 cups baby or full-grown kale (stalks removed & coarsely chopped up)
14 oz can black beans, drained and rinsed well
1 cup corn (thaw if using frozen, I used Trader Joes fire roasted)
2 large bell peppers (any color), finely chopped
1 and 1/2 large avocado, 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
INGREDIENTS FOR DRESSING:
2 cups cilantro leaves, stems removed
1 cup plain Greek yogurt
4 cloves garlic minced
1/4 cup lime juice (from 2 limes)
pinch of cumin
1/2 cup olive oil
Salt and freshly ground black pepper
Add all Salad ingredients to a large bowl and mix well. In a food processor or blender process blend cilantro, greek yogurt, garlic, lime juice, and cumin. Stream in olive oil, season with salt & pepper. Pour over salad, toss and serve.