Print
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.

  • 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

Ingredients

Units Scale
  • 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

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.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!