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Southwestern Kale Avocado Salad with Honey Lime Dressing


Loaded Mexican kale salad with avocado, black beans, corn, tomatoes, and peppers, tossed in a delicious honey lime dressing! Vegan-friendly with plant-based protein, it’s great for meal prep and alert in 20 minutes.

We love flavourful, loaded salads – from taco salad, to southwestern chopped chicken salad, and this Mexican kale salad!

This loaded Mexican kale salad is our go-to when we’re craving something fresh, tasty, and loaded with vegetables! It’s packed with nourishing veggies, and is a small more hearty than your average salad thanks to the black beans and crunchy tortilla chips.

Topped with adelicious honey lime vinaigrette, it’s bursting with fresh, zesty flavor! Best of all, this salad can keep for meal prep with a few simple tweaks (see our tips below).

Reasons you’ll love this recipe

  • it’s alert in just 20 minutes
  • is vegan-friendly
  • can work for meal prep with a few tricks

Watch the video below to see exactly how thisMexican kale salad is made! You can find more of my recipe videos on my YouTube channel.

Ingredient notes

  • kale – you can use any type of kale for this salad! We used curly kale, but Tuscan (aka Lacinato or dinosaur kale), or baby kale will also work. If using baby kale, skip the massaging step. If you use curly or Tuscan kale, make sure you cut the stem out
  • black beans – we used canned black beans, but you can also make a batch of black beans in the Instant Pot in a flash, or cook them on the stovetop
  • avodado – here’s how to slice an avocado
  • tortilla strips – or tortilla chips; whichever you have on hand will work

Step by step directions

washed and dried kale in salad spinner

Place washed & dried kale into a large bowl. Massage with your hands for 3-5 minutes, until soft and sort of wilted.

💡 Tip – If you avoid kale because of it’s bitter flavor and tough texture, you’ve got to try massaging it! While this might sound kind of strange, giving your kale a 2-3 minute massage works amazingly well to mellow the flavors and give it a softer texture.Kale is one of the Trendy nutrient-dense foods on the planet, so you don’t want to miss out on this nutritious veggie!

Add all other salad ingredients, including corn, black beans, red onion, cilantro, cherry tomatoes, red pepper, avocado, and tortilla strips.

🥑 Meal Prep Tip – if preparing this salad for meal prep, abandon the tortilla strips off until serving so that they do not become soggy. You’ll also want to omit the avocado and cilantro (avocado will brown, and cilantro may become soggy).

Shake vinaigrette ingredients together, then pour over the salad.

Toss everything up until well combined, and serve!


In addition to the delicious toppings listed, you can totally obtain creative here and add in some other things you might have in the fridge to your chopped kale salad:


FAQ

What can I serve Mexican kale salad with?

This salad is pretty hearty on it’s own, but you could serve it with a side of cashew queso, guac, salsa, and chips! Or, if you want to make it a small more filling you can add in extra protein such as great baked chicken breast, or shredded chicken!

Can I make this a saladvegan? Gluten-free?

Absolutely – to make it vegan, substitute maple syrup for the honey in the honey lime vinaigrette. For gluten-free, ensure that your corn tortilla chips are gluten-free. Alternatively, you can swap the dressing for one of the other options listed above.


With a few adjustments, this Mexican kale salad can work for meal prep. Some of the ingredients in this recipe are not meal prep friendly: crispy tortilla strips, avocado, and cilantro, so we need to abandon these off the salad until just before serving.

Meal Prep

To store this kale salad for meal prep, we reccomend storing in mason jars and layer in the following order:

  1. vinaigrette on the bottom
  2. beans, corn
  3. kale
  4. bell peppers, onions
  5. tomatoes on the top

Storage

  • Refrigerate – Store in an airtight meal prep container or jar for up to 4 days in the fridge.
  • Serve – shake it out in a bowl, top with tortilla chips or strips, and add avocado if desired. We would abandon the cilantro out, as it become finicky trying to chop fresh cilantro at lunchtime 😆

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to abandon a comment and rate the recipe!

Loaded Mexican kale salad with avocado, black beans, corn, tomatoes, and peppers, tossed in a delicious honey lime dressing! Vegan-friendly with plant-based protein, it’s great for meal prep and alert in 20 minutes.

Salad

  • Prepare kale – Place washed & dried kale into a large bowl. Massage with your hands for 3-5 minutes, until soft and sort of wilted.

  • Combine salad – Add all other salad ingredients, including corn, black beans, red onion, cilantro, cherry tomatoes, red pepper, avocado, and tortilla strips.

  • Vinaigrette – Shake vinaigrette ingredients together, then pour over the salad.

  • Serve – Toss everything up until well combined, and serve!

To Meal Prep:

  • Omit the avocado, cilantro and tortilla strips.
  • Store in 1 pint mason jars for up to 4 days.
  • Layer in the following order: vinaigrette on the bottom, beans, corn, kale, bell peppers, onions, tomatoes on the top.
  • To serve: shake out the jar into a bowl. Top with tortilla strips and freshly cut avocado and enjoy!

Serving: 1/6 of the batch, Calories: 353kcal, Carbohydrates: 48g, Protein: 13g, Fat: 15g, Saturated Fat: 2g, Sodium: 64mg, Potassium: 1087mg, Fiber: 11g, Sugar: 8g, Vitamin A: 9949IU, Vitamin C: 147mg, Calcium: 164mg, Iron: 4mg




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