Lauren Kelly Nutrition

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Chopped Mexican Kale Salad with Creamy Avocado Dressing {Vegetarian}

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Who salads have to be boring?  This salad is packed with vitamins, nutrients, protein and fiber that will help keep you full for hours!

Chopped Mexican Kale Salad with Creamy Avocado Dressing from Lauren Kelly Nutrition

I am in a rut.  A bad food rut.  It leaves every spring and always returns in the winter, mostly in January.  The truth is, I don’t love eating salads in the freezing cold winter.  I like more comforting foods, and I just might have been eating too many of them lately.  So this salad is my way of turning this all around.  No more boring salads.  This one is to die for.  Even in the frigid temperatures.

Chopped Mexican Kale Salad with Creamy Avocado Dressing from Lauren Kelly Nutrition The dressing is straight out of The Greek Yogurt Cookbook (page 113, Spinach Salad with Creamy Avocado Dressing) but I thought it would go perfectly with this Mexican salad too.  Ok, let’s be honest, this dressing would be awesome with just about anything.  My kids also love it as a dip for sliced veggies.  Or you could eat it with a spoon.  I may or may not have done that.  No judgements, right?  This salad helps me to get back on track, which I need desperately.  I am just keeping it real, friends.

So let’s talk about feeling stuck in a rut.  My best advice (that I need to listen to myself!) is to prepare foods ahead of time.  This really does help prevent you from mindless eating.  And your meals don’t have to be difficult and labor intensive. Just look how easy THIS salad is!

Chopped Mexican Kale Salad with Creamy Avocado Dressing from Lauren Kelly Nutrition

Check out these other delicious salads!

Kale Salad with Apples from A Mind Full Mom

Kale Salad with Meyer Lemon Vinaigrette from Damn Delicious

Kale Salad with Pecorino and Walnuts from Smitten Kitchen

I love adding Stonyfield Greek yogurt to the dressing.  It adds creaminess and of course protein.  Stonyfield is certified USDA Organic which is important for dairy products.  No pesticides or antibiotics in this Greek yogurt, just the good stuff! The dressing will stay fresh in an airtight container for up to 5 days.  And like I said, it has a ton of uses.  Get creative!  I need to.  I also need to make this salad weekly.

Chopped Mexican Kale Salad from Lauren Kelly Nutrition
5 from 3 votes
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Chopped Mexican Kale Salad with Creamy Avocado Dressing

Course dinner, lunch, Side Dish
Servings 6 servings
Author Lauren Kelly Nutrition

Ingredients

  • For the salad:
  • 6 cups chopped curly kale
  • 1 cup corn
  • 1 cup black beans rinsed and drained
  • 1/2 cup diced grape tomatoes
  • 1 avocado diced
  • 1/4 cup shredded cheddar jack cheese
  • 2 tablespoons chopped cilantro
  • 1/4 cup tortilla strips for topping
  • For the Dressing:
  • 1 large ripe avocado peeled and pitted
  • 2 teaspoons fresh lime juice
  • 1/2 cup plain Stonyfield Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons red onion chopped
  • 1/2 teaspoon Dijon mustard

Instructions

  1. Place all of the ingredients for the dressing in a food processor or blender.
  2. Blend until smooth. Place in airtight container for at least 2 hours so the flavors blend.
  3. In a large bowl, mix all of the ingredients together for the salad. Add dressing. Toss well and serve immediately.

 

Tell me, how to get out of your winter ruts?  A lot of people are talking about being in them so let’s all try to help each other.  Thanks for stopping by!

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Comments

  4. what a beautiful picture! Do you mind if I use it as my screen-saver? LOL 🙂 I absolutely LOVE Kale and this recipe makes it even more appetizing. Cannot wait to make this!

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