Mexican Kale Salad with Zesty Cilantro Lime Dressing
User Reviews
5
Mexican Kale Salad with Zesty Cilantro Lime Dressing
Description
The salad combines chopped curly kale, which is tenderized by massaging with olive oil and salt, along with black beans, corn, red bell pepper, jalapeño pepper, and diced red onion for a mix of textures and flavors. Cotija or feta cheese adds creaminess and a hint of tang. The salad is dressed with a cilantro lime vinaigrette featuring lime juice, avocado oil, white wine vinegar, honey, salt, pepper, and fresh cilantro, shaken until well combined.
Crispy seasoned chickpeas prepared by roasting with spices such as cumin, smoked paprika, turmeric, cayenne, and salt provide a crunchy, savory element. The chickpeas are roasted until crispy on the outside but tender inside, then tossed with the spice blend while still warm. This topping delivers spice and texture contrast to the fresh salad vegetables.
This salad presents a balance of fresh, spicy, creamy, and crunchy components, making it versatile as a side or light main. Adjust jalapeño and cayenne to control heat level depending on preference. It can easily be made vegan by omitting cheese and substituting sweeteners. The salad stores well with dressing and toppings added just before serving to maintain texture.
Ingredients
- 5 cups curly kale chopped
- 1 tsp olive oil
- pinch salt
- 1 cup black beans (drain/rinse if canned)
- 1 cup corn (canned or steam if using fresh/frozen)
- 1 red bell pepper large
- 1 jalapeno pepper
- ¼ cup red onion diced
- 3-4 TBSP cotija cheese optional, or feta cheese
- cilantro to taste, fresh, chopped
Crispy Seasoned Chickpeas
- 15 oz chickpeas cooked or canned
- 1 TBSP avocado oil
- ¼ tsp salt sea salt
- ½ tsp cumin ground
- ¼ tsp smoked paprika
- ¼ tsp Turmeric ground
- ⅛ tsp cayenne pepper
Cilantro Lime Dressing
- 3 TBSP lime juice fresh
- ¼ cup avocado oil or light olive oil
- 1 TBSP white wine vinegar
- 2 tsp honey
- ½ tsp salt sea salt
- ⅛ tsp black pepper
- 2 TBSP cilantro fresh, chopped
Instructions
- Pre-heat your oven to 400 degrees F.
- First up, let's crisp up those chickpeas! Drain, rinse, and blot dry with a few paper towels. Toss the chickpeas with olive/avocado oil and salt until lighlty coated, then arrange in an even layer on a baking sheet. Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. While they're still hot from the oven, add to a bowl with your spices and mix well.
- While the chickpeas are roasting, let's whip up the salad and dressing!
- For the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well.
- Next wash and dry your chopped kale (I use my trusty salad spinner)
- Add to a large bowl and drizzle kale with olive oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. This little rubdown turns the kale into a tender and delicious salad green!
- Dice your onion, bell pepper, and jalapeño, removing the seeds/stems. I like to mince half the jalapeno and then slice the rest for topping the salad. Add to your kale along with the black beans and corn. Shake (or whisk) dressing once more and pour over the salad. Toss to coat.
- Add chickpeas, optional cheese (it's great both ways!) and a little extra fresh cilantro if you'd like! Toss together and dig in!
Notes
- Omit cotija/feta cheese to make this salad vegan; use sugar or maple syrup instead of honey.
- Adjust the amount of jalapeño and cayenne pepper to control spiciness according to taste.
- Nutrition facts are estimates and may vary based on ingredient brands and quantities.
- Add dressing just before serving to maintain kale texture and chickpea crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 219mg | 9% |
| Potassium | 689mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 6405IU | 128% |
| Vitamin C | 97.9mg | 109% |
| Calcium | 168mg | 17% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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