Chopped Mexican Kale Salad with Creamy Avocado Dressing
Author: Lauren Kelly Nutrition
Recipe type: lunch, dinner side dish
- 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
- 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.
Recipe by My Judy the Foodie at https://www.myjudythefoodie.com/2016/03/chopped-mexican-kale-salad-with-creamy-avocado-dressing/
3.5.3208