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5 from 10 votes

Chopped Mexican Kale Salad with Creamy Avocado Dressing

 This Chopped Mexican Salad with Creamy Avocado Dressing is packed with vitamins, nutrients, protein and fiber that will help keep you full for hours!
Prep Time15 minutes
Total Time15 minutes
Course: brunch, dinner, lunch, Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 6 servings
Calories: 267kcal
Author: Lauren Kelly

Ingredients

  • For the salad:
  • 6 cups chopped curly kale
  • 1 cup corn
  • 1 cup black beans rinsed and drained
  • ½ cup diced grape tomatoes
  • 1 avocado diced
  • ¼ cup shredded cheddar jack cheese
  • 2 tablespoons chopped cilantro
  • ¼ cup tortilla strips for topping
  • For the Dressing:
  • 1 large ripe avocado peeled and pitted
  • 2 teaspoons fresh lime juice
  • ½ cup plain Stonyfield Greek yogurt
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons red onion chopped
  • ½ teaspoon Dijon mustard

Instructions

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

Notes

To store: Place dressing in an airtight container in the refrigerator for up to one week. Place chopped salad in a separate airtight container in the fridge for up to 4 days.

Nutrition

Calories: 267kcal | Carbohydrates: 19g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 87mg | Potassium: 783mg | Fiber: 11g | Sugar: 3g | Vitamin A: 7012IU | Vitamin C: 73mg | Calcium: 243mg | Iron: 2mg