Mexican Goddess Kale Salad

12 INGREDIENTS • 4 STEPS • 15MINS

Mexican Goddess Kale Salad

This is maybe my favorite part about this dressing. It is pretty much as easy as it gets. Add all the ingredients, except salt, to a food processor and process until smooth. Then add a pinch of salt, blend again, and taste test until you get the flavor just right.
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This is maybe my favorite part about this dressing. It is pretty much as easy as it gets. Add all the ingredients, except salt, to a food processor and process until smooth. Then add a pinch of salt, blend again, and taste test until you get the flavor just right.
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

15MINS

Total Time

Ingredients

Servings
1
us / metric
Avocado
1/2
Avocado, ripe
Fresh Cilantro
1 cup
Fresh Cilantro
Lime
1
Lime, juiced
Water
3 Tbsp
Water
Garlic
1 clove
Garlic, roasted
or Raw Garlic Clove
Jalapeño Pepper
1
Jalapeño Pepper, deseeded
Salt
to taste
Salt
Kale
1 1/2 cups
Kale
Black Beans
4 Tbsp
Black Beans, rinsed, drained
Tomato
1/2 cup
Tomatoes, chopped
Flaxseeds
2 tsp
Flaxseeds
Olive Oil
1 Tbsp
Olive Oil

Nutrition Per Serving

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Calories
453
Fat
32.1 g
Protein
11.5 g
Carbs
35.1 g
Love This Recipe?
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

Cooking Instructions

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step 1
Deseed the Jalapeño Pepper (1).
step 1 Deseed the Jalapeño Pepper (1).
step 2
Add the Avocado (1/2), Fresh Cilantro (1 cup), juice of a Lime (1), Olive Oil (1 Tbsp), Water (3 Tbsp), roasted Garlic (1 clove), and deseeded jalapeño pepper. Process until smooth.
step 2 Add the Avocado (1/2), Fresh Cilantro (1 cup), juice of a Lime (1), Olive Oil (1 Tbsp), Water (3 Tbsp), roasted Garlic (1 clove), and deseeded jalapeño pepper. Process until smooth.
step 3
Then add a pinch of Salt (to taste), blend again, and taste test until you get the flavor just right.
step 3 Then add a pinch of Salt (to taste), blend again, and taste test until you get the flavor just right.
step 4
Drain and rinse the Black Beans (4 Tbsp). Destem and chop the Kale (1 1/2 cups). Chop the Tomato (1/2 cup). Add the kale, tomatoes, black beans and Flaxseeds (2 tsp) to a bowl. Serve with as much dressing as you want and enjoy!
step 4 Drain and rinse the Black Beans (4 Tbsp). Destem and chop the Kale (1 1/2 cups). Chop the Tomato (1/2 cup). Add the kale, tomatoes, black beans and Flaxseeds (2 tsp) to a bowl. Serve with as much dressing as you want and enjoy!

Tags

Beans & Legumes
Dairy-Free
American
Gluten-Free
Lunch
Snack
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Mexican
Vegetables
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