My favorite salad that is always on repeat all year round. This Southwestern Kale Salad is healthy, simple and delicious.
You could use any kind of salad you want but I love adding the dark leafy kale. This makes for a hearty salad and it’s one salad that can be enjoyed all year.
For the summer months I love adding Heirloom tomatoes and fresh roasted corn off the grill. It is just so good and simple.
This salad is perfect for meal prepping. You can make and store in an airtight container for a few days. I would make sure to leave the dressing off until just ready to serve.
The dressing is made up of simple ingredients and doesn’t have any oil in it. I love how refreshing it is with the avocado and lime. I also almost always use garlic powered instead of fresh garlic in my salad dressings. I find fresh raw garlic to be too strong and sometimes bitter tasting. The garlic powder works best for dressings.
If you make this Southwestern Kale Salad be sure to let me know in the comments below or tag me on social media @petitfoodie !! Enjoy 
Southwestern Kale Salad
My favorite salad that is always on repeat all year round. This Southwestern Kale Salad is healthy, simple and delicious.
- Prep Time: 15m
- Total Time: 15m
- Serves: 2
Ingredients
- 4 cups kale, chopped
- 1 heirloom tomato, chopped
- 1/2 cup roasted corn
- 1 cup black or kidney beans
- 1/4 cup olives, chopped
- 1/4 cup onions, chopped
Dressing
- 1 avocado
- 1 lime, juiced
- 1/2 cup water
- 1/2 cup cilantro, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a food processor combine all the dressing ingredients and pulse until smooth and creamy. Gradually add small amounts of water is too thick.
- In a large bowl combine all salad ingredients.
- Fold in dressing to the salad and let sit for 10-15 minutes before eat. This will soften the kale pieces.
- Best enjoyed same day. If meal prepping keep dressing separate until ready to serve.
- Serve with tortilla chips and grated cheese, if desired.
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