This Mexican Kale Salad is packed with delicious ingredients and topped with a flavorful Cumin-Lime Dressing. It’s fresh, filling, and healthy.
I haven’t been grocery shopping much lately, so when I finally went and stocked up on fresh veggies, I just had to make a big salad! We have lots of beans and corn on hand, so I immediately decided to make this Mexican Kale Salad, and it was just what I needed.
My favorite thing about this Mexican Kale Salad is the amazing Cumin-Lime Dressing. It’s inspired by a salad I enjoyed at a restaurant when Eric and I went out for our first date after having Sawyer. I finally recreated it, and it was so good!
Mexican Kale Salad Recipe Ingredients
If you really don’t like kale, then you can use your favorite kind of lettuce in this salad. I like kale because it’s hearty and can stand up well to many toppings and a tangy dressing. If you’re on the fence about kale, you should definitely try it in this salad! It might just change your mind 🙂
My secret to a delicious kale salad is to massage the kale leaves with a little bit of the dressing before adding all the other toppings. Kale can be a bit tough, but if you give it a little massage, it will have a softer texture.
Choose Your Toppings
I love salads like this that have a bunch of delicious toppings! The trick is not to go too overboard that you forget there’s kale in there, but you want a good mix of textures and flavors. Here is what I like to use:
- Corn – I had some frozen corn that I defrosted. Fresh or canned are great, too.
- Black Beans – I always have canned beans on hand and love black beans for salads, but pinto will also work.
- Tomato – If you don’t have fresh tomatoes, you can use chunky salsa instead.
- Cheese – I used crumbled feta because that’s all I had on hand, but shredded cheddar or crumbled cojita cheese would be great. You could also omit cheese to make it dairy-free.
- Guacamole – I used store-bought guacamole, which made things easy, but you can make your own or use avocado slices.
- Tortilla Strips – You can use store-bought tortilla strips or make your own. I sliced some corn tortillas and cooked them in olive oil, salt, garlic powder, and smoked paprika.
- Pumpkin Seeds – These are totally optional, but I love the crunch they add.
How To Make This Colorful Kale Salad
- Mix all dressing ingredients together in a small jar. Add the kale to a bowl and pour about 1 Tablespoon of dressing over it. Use your hands to massage the kale until softened, 30 seconds.
- Add all the remaining toppings and dress with the desired amount of remaining dressing. Enjoy!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Satisfying Vegetarian Salad Recipes?
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Mexican Kale Salad with Cumin Lime Dressing
- Total Time: 10 mins
- Yield: 1-2 1x
- Diet: Vegetarian
Description
This Mexican Kale Salad is full of flavor and healthy ingredients!
Ingredients
- 4 cups chopped kale
- 1/2 cups black beans
- 1/2 cup corn kernels
- 1/3 cup shredded or crumbled cheese
- 1/3 cup diced tomato
- 2 tablespoons guacamole, or avocado
- 1 tablespoon pumpkin seeds
Cumin Lime Dressing:
- 1/3 cup olive oil
- Juice of two limes, 1/4 cup
- 1/2 teaspoon cumin
- 1 clove garlic, minced or grated
- 1/2 teaspoon pure maple syrup
- 1/2 teaspoon dijon mustard
- Salt and Pepper, to taste
Instructions
- Mix all dressing ingredients together in a small jar. Add the kale to a bowl and pour on about 1 tablespoon of dressing. Use your hands to massage the kale until softened, 30 seconds.
- Add all the remaining toppings and dress with desired amount of remaining dressing. Enjoy!
Notes
This recipe makes enough for one large kale salad or two medium sized salads but can easily be multiplied of making for more people.
Salad will keep well in the refrigerator for about 3 days.
- Prep Time: 10 mins
- Category: Salad, Lunch
- Method: No Cook
- Cuisine: Mexican
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