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Chopped Mexican Kale Salad from Lauren Kelly Nutrition
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5 from 6 votes

Chopped Mexican Kale Salad with Creamy Avocado Dressing

Course: dinner, lunch, Side Dish
Servings: 6 servings
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.