Get ready to transform your salad game with this mouthwatering Chopped Mexican Kale Salad that will transport your taste buds straight to the vibrant streets of Mexico! Packed with nutrient-rich kale, creamy avocado, protein-packed black beans, and a zingy lime dressing, this recipe is about to become your new obsession. Whether you're a health-conscious foodie or simply craving a fresh and exciting dish, this salad promises to deliver a punch of flavor that will leave you wanting more!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Kale
- Black beans
- Cherry tomatoes
- Avocado
- Red onion
- Cilantro
- Lime juice
- Olive oil
- Salt
- Pepper
Instructions
- Begin by preparing your ingredients. Rinse the kale leaves thoroughly under cold water to remove any dirt or grit. Shake off excess water and pat dry with a clean kitchen towel or paper towels.
- Remove the tough stems from the kale by holding the base of the stem with one hand and stripping the leafy part off with the other hand. Discard the stems and chop the kale leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.
- Drain and rinse the black beans under cold water to remove any excess sodium and preservatives. Add the black beans to the bowl with the kale.
- Rinse the cherry tomatoes and slice them in half. Add the halved cherry tomatoes to the mixing bowl.
- Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into small cubes and gently add it to the salad mixture, being careful not to mash it.
- Peel the red onion and slice it thinly. If you prefer a milder onion flavor, you can soak the slices in cold water for a few minutes, then drain. Add the red onion to the salad.
- Chop the fresh cilantro leaves, discarding the thicker stems. Add the chopped cilantro to the bowl with the other ingredients.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a dressing. Adjust the seasoning to your taste.
- Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss everything together until the kale and other ingredients are well coated with the dressing.
- Let the salad sit for a few minutes to allow the flavors to meld together. This also helps to soften the kale slightly.
- Serve the chopped Mexican kale salad in individual bowls or on a large serving platter. Enjoy it as a light meal or as a side dish with your favorite Mexican dishes!
Tips
- Massage the kale: To make the kale more tender and reduce its bitter edge, spend a few minutes massaging the chopped leaves with a bit of olive oil before adding other ingredients.
- Customize your heat: Want to kick up the spice? Add some diced jalapeños or a sprinkle of chili flakes to the salad.
- Prep ahead: This salad actually tastes better after sitting for 30 minutes, allowing the flavors to meld together. You can prepare it in advance for meal prep or potlucks.
- Keep it fresh: Add the avocado just before serving to prevent browning, and consider using a squeeze of extra lime juice to keep it looking vibrant.
- Make it a complete meal: Add grilled chicken, shrimp, or tofu to turn this salad into a protein-packed main course.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
