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Southwestern Kale Salad with Creamy Avocado Dressing - healthy, crunchy and loaded with delicious flavor. Totally, an avocado-lovers DREAM!

Southwestern Kale Salad with Creamy Avocado Dressing

Print Recipe
Healthy, crunchy and loaded with delicious flavor. Totally, an avocado-lovers DREAM!
Course Salad
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 290
Author Kim

Ingredients

  • 10 oz chopped kale lettuce
  • 1/2 red bell pepper diced*
  • 1 cup canned black or red kidney beans drained and rinsed
  • 1 cup canned corn drained and rinsed
  • ½ avocado chopped

For the dressing:

  • 1 avocado
  • 1 garlic clove
  • ¼ cup cilantro leaves
  • ¼ cup plain Greek yogurt**
  • 3 tablespoons lime juice
  • 1/8 teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • ¼ to ½ cup water depending on consistency

Instructions

  • To make the salad, toss the kale, pepper, black beans, corn, avocado and onions together in a large bowl.
  • To make the dressing, combine the avocado, garlic, cilantro, yogurt, lime juice, cayenne pepper and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth. Add water, as needed, for desired consistency.
  • Drizzle the dressing over top of the salad and toss until completely coated or cover and store the dressing and salad separately until ready to serve. Enjoy!

Notes

*Feel free to sub w/ 1 cup chopped tomato
**Any type of plain yogurt will work. Use dairy-free, as needed.

Nutrition

Calories: 290kcal | Carbohydrates: 24g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 276mg | Potassium: 860mg | Fiber: 11g | Sugar: 2g | Vitamin A: 7757IU | Vitamin C: 98mg | Calcium: 224mg | Iron: 3mg