Kale Taco Salad with Chipotle Avocado Dressing

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.

Listen to our editor-in-chief, Christine Pittman, briefly talk about how to make this recipe, with some great tips along the way, by clicking the play button below:

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


  • ½ cup Greek yogurt
  • 1 avocado, pitted and peeled
  • 2 Tbsp. lime juice
  • 1 Tbsp. sauce from a can of chipotles in adobo
  • ½ 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
  • ½ cup tortilla strips


  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, spring onions and taco strips.