Easy Mexican Kale Salad

Feb 6, 2019

Do you need a quick meal to throw together during weeknights?

Try this Easy Mexican Kale Salad!

“Why kale?”

I chose kale, but you can use practically any salad green you want.  Kale like many other dark leafy greens is very nutrient-dense.  Kale is rich in vitamins A, K, and C.  Other great choices of dark leafy greens are arugula, Swiss chard, spinach, and collard greens.

“But I don’t like salads!”

If your salads are boring turn them up a notch with toppings.  Salad topping make a salad worthwhile!  Some of my favorite toppings include nuts, seeds, cheeses, dried fruit, tortilla chips, olives, artichokes, and dressings.

My avocado green goddess dressing pairs well with this salad.

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Easy Mexican Kale Salad

Easy Mexican Kale Salad


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  • Author: Heather Lasco, RD
  • Total Time: 20 minutes
  • Yield: 6 1x

Description

This easy Mexican inspired kale salad is perfect to take to work for lunch. Crushed up tortilla chips add a nice crunchy bite.


Ingredients

Scale
  • 6 cups packed Kale (stems removed & chopped)
  • 1 Red bell pepper, diced
  • 1Orange bell pepper, diced
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 1 cup corn, canned or frozen (thawed)
  • 1 can black beans, drained and rinsed
  • 1/2 cup shredded Mexican Cheese (optional)
  • 1 cup crumbled tortilla chips (I used Late July Lime Tortilla Chips)

Dressing


Instructions

  1. Place salad ingredients in a large bowl and toss together
  2. If serving immediately drizzle Avocado Goddess Dressing over the salad and toss.

Notes

Store leftover salad in the fridge with the dressing in a separate container.

Salad keeps well in the fridge for 3-4 days.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Lunch, Dinner

Let me know if you try this Easy Mexican Kale Salad in the comments section below.

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heather lasco confidently nourished dietitian

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