Kale Taco Salad with Chipotle Avocado Dressing

Sub out Taco Tuesday with Taco Salad Tuesday. This salad has everything you love about tacos, and also has super-healthy kale.

Yesterday, we showed you how to take fibrous kale and make it tender for using in salads. Now we’re putting that skill to use for this Kale Taco Salad.

There are more details about this recipe below, or you can jump down to the recipe by clicking here.

Jump To:

1. What Goes In A Taco Salad?
2. Making Chipotle Avocado Dressing
3. More Great Taco Variations
4. Podcast Episode: Making Taco Salad
5. Kale Taco Salad with Chipotle Avocado Dressing

What Goes In A Taco Salad?

A taco salad takes all your favorite Tex-Mex taco ingredients, but instead of putting them in a tortilla, they get served over greens.

The salad has our favorite taco salad toppings: black beans, green onions, tomatoes, tortilla chips, bell peppers, and Cheddar cheese. That all goes on top of kale greens that have been massaged to delicious tenderness and then tossed with a really amazing dressing.

Want another great salad with kale? Try this Sweet Potato Salad recipe with all sorts of colorful veggies.

Making Chipotle Avocado Dressing

Ohhhhh this dressing! It’s so creamy smooth and delicious. It’s made in a blender. What you do is scoop in some Greek yogurt and add a whole avocado in there.

Then you add lime juice and some of the liquid from a can of chipotle peppers in adobo sauce. Have you tried this stuff? It’s spicy and smoky and adds a ton of killer flavor. Then there’s some chili powder and salt. Whiz that up and mix it with your kale leaves. Pile on your toppings and dig in! Yum!

Podcast Episode: Making Taco Salad

Listen to learn how to make this recipe, along with some great tips from Christine:

Listen to more Recipe of the Day episodes here.

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Kale Taco Salad with Chipotle Avocado Dressing

Contributor: Christine Pittman

Sub out Taco Tuesday with Taco Salad Tuesday. This salad has everything you love about tacos, and also has super-healthy kale.

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• Author: Christine Pittman
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Entrée
• Method: No-Cook
• Cuisine: American

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup Greek yogurt
• 1 avocado, pitted and peeled
• 2 Tbsp. lime juice
• 1 Tbsp. sauce from a can of chipotles in adobo
• 1/2 tsp. chili powder
• Salt
• 8 oz. chopped kale
• 2 Tbsp. olive oil
• 1 cup shredded cheddar cheese
• 1 (15 oz.) can low-sodium black beans, drained and rinsed
• 2 bell peppers, sliced
• 1 pint grape tomatoes, halved
• 2 green onions, chopped
• 1/2 cup tortilla strips

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Instructions

1. In a blender or food processor puree Greek yogurt, avocado, lime juice, adobo sauce, chili powder and ½ teaspoon of salt until smooth.
2. Put kale in a large bowl. Drizzle with olive oil. Massage oil into leaves. Let rest 5 minutes. Add dressing and massage again. Add a pinch of salt. Stir.
3. Divide kale among 4 dinner plates. Top each serving with one quarter of the cheddar cheese, black beans, bell peppers, grape tomatoes, green onions, and taco strips.

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Disclosure: I originally developed this recipe for SuperFit Greens. We have permission to share the recipe and photo here but we have not been compensated to do so. All opinions are our own.

This post originally appeared in December 2016 and was revised and republished in January 2023.