Chopped Mexican Kale Salad with Creamy Avocado Dressing
Recipe type: lunch, dinner side dish
Who salads have to be boring? This salad is packed with vitamins, nutrients, protein and fiber that will help keep you full for hours!
  • 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
  1. Place all of the ingredients for the dressing in a food processor or blender.
  2. Blend until smooth. Place in airtight container for at least 2 hours so the flavors blend.
  3. In a large bowl, mix all of the ingredients together for the salad. Add dressing. Toss well and serve immediately.
Nutrition Information
Serving size: 6
Recipe by My Judy the Foodie at