Kale Taco Salad with Chipotle Avocado Dressing Recipe
Introduction
This Kale Taco Salad with Chipotle Avocado Dressing is a fresh, flavorful meal packed with vibrant vegetables and a creamy, smoky dressing. It’s a delicious and healthy way to enjoy the bold flavors of tacos in salad form.
Ingredients
- 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
Instructions
- Step 1: In a blender or food processor, puree the Greek yogurt, avocado, lime juice, adobo sauce, chili powder, and ½ teaspoon of salt until smooth to make the chipotle avocado dressing.
- Step 2: Place the chopped kale in a large bowl. Drizzle with olive oil and massage the oil into the leaves. Let the kale rest for 5 minutes.
- Step 3: Add the dressing to the kale and massage again. Sprinkle with a pinch of salt and stir well to combine.
- Step 4: Divide the dressed kale evenly among 4 dinner plates. Top each serving with one quarter of the shredded cheddar cheese, black beans, bell peppers, grape tomatoes, green onions, and tortilla strips.
Tips & Variations
- For extra protein, add grilled chicken or cooked quinoa to the salad.
- Substitute kale with baby spinach or mixed greens for a milder flavor.
- If you prefer less heat, reduce the chipotle sauce or omit it entirely.
- Use baked tortilla chips crushed instead of tortilla strips for added crunch.
Storage
Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The dressing can be refrigerated for up to 3 days. Toss the salad with dressing just before serving to keep the kale fresh. Reheat black beans if desired before assembling the salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dressing ahead of time?
Yes, the chipotle avocado dressing can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Stir well before using.
Is this salad suitable for vegans?
This recipe includes Greek yogurt and cheddar cheese, which are not vegan. To make it vegan, substitute the yogurt with a plant-based alternative and omit or replace the cheese with a vegan cheese option.
PrintKale Taco Salad with Chipotle Avocado Dressing Recipe
A vibrant and nutritious Kale Taco Salad featuring a creamy chipotle avocado dressing. This recipe combines tender massaged kale with fresh veggies, black beans, shredded cheddar, and crunchy tortilla strips for a flavorful, healthy meal with a smoky, spicy twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Dressing
- 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, to taste
Salad
- 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
Instructions
- Prepare the dressing: In a blender or food processor, combine Greek yogurt, avocado, lime juice, chipotle adobo sauce, chili powder, and ½ teaspoon of salt. Puree until the mixture is smooth and creamy, ensuring all ingredients are fully blended.
- Massage the kale: Place the chopped kale in a large bowl. Drizzle with olive oil and massage the oil into the kale leaves using your hands for about 2-3 minutes until the kale softens and darkens. Let it rest for 5 minutes to further tenderize the leaves.
- Add dressing to kale: Pour the chipotle avocado dressing over the massaged kale. Massage the kale again gently with the dressing to coat all leaves evenly. Add a pinch of salt to taste and stir to combine thoroughly.
- Assemble the salad: Divide the dressed kale evenly among 4 dinner plates. Top each portion with shredded cheddar cheese, rinsed black beans, sliced bell peppers, halved grape tomatoes, chopped green onions, and crunchy tortilla strips to finish the salad.
Notes
- Massaging kale is key to soften the leaves and reduce bitterness, making the salad more enjoyable.
- Adjust the amount of chipotle adobo sauce to control the spiciness of the dressing.
- Use low-sodium black beans to keep sodium levels moderate.
- Serve immediately after assembling for the best texture, especially to keep tortilla strips crunchy.
- This salad can be prepared ahead by massaging kale and making the dressing separately; combine just before serving.
Keywords: Kale salad, taco salad, chipotle avocado dressing, healthy salad, vegetarian, black beans, shredded cheddar, tortilla strips
