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MEXICAN KALE SALAD

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Jenna
MEXICAN KALE SALADBOLD • CRUNCHY • FLAVOR-PACKED POWER SALAD
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MEXICAN KALE SALAD
BOLD • CRUNCHY • FLAVOR-PACKED POWER SALAD

Recipe by JennaCourse: Uncategorized
Servings

4-6

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

300

kcal

A vibrant, hearty kale salad with crispy spiced chickpeas + corn, fresh veggies, and a bright cilantro lime dressing. This one eats like a meal, holds up great for leftovers, and is perfect warm-cool with added chicken or shrimp.

✨ About This Recipe
This is not a sad salad. Massaged kale turns tender and flavorful, while crispy roasted chickpeas and corn bring crunch and spice. The cilantro lime dressing ties everything together with a fresh, zesty finish. It’s endlessly customizable and one of my favorite “eat-all-week” meals.

⚡ Health Breakdown (Estimated)
Per Serving:
Calories: ~300 (without added protein)
Protein: ~12g (higher with chicken or shrimp)
Carbs: Moderate (fiber-rich)
Fat: Healthy fats from avocado oil
Sodium: Moderate

Highlights:
✔ Fiber-rich & filling
✔ Plant-forward with optional protein
✔ Great for meal prep
✔ Warm + cool texture combo

Ingredients

  • Salad Base

  • 5 cups chopped curly kale

  • 1 tsp olive oil

  • Pinch of salt

  • 1 cup black beans, drained and rinsed

  • 1 large red bell pepper, diced

  • 1 jalapeño (chopped)

  • ¼ cup diced red onion

  • 3–4 tbsp cotija or feta cheese (optional but highly recommend)

  • Fresh chopped cilantro, to taste

  • Crispy Chickpeas + Corn

  • 1 (15 oz) can chickpeas, drained, rinsed, dried well

  • 1 (15 oz) can corn, drained, rinsed, dried well

  • 1 tbsp avocado oil

  • Seasonings

  • ½ tsp sea salt

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • ½ tsp ground turmeric

  • ¼ tsp cayenne pepper

  • Cilantro Lime Dressing

  • (Or sub Primal Kitchen when life is lifing)

  • 6 tbsp fresh lime juice

  • ½ cup avocado oil or light olive oil

  • 2 tbsp white wine vinegar

  • 4 tsp honey

  • 1 tsp sea salt

  • ¼ tsp black pepper

  • ¼ cup fresh chopped cilantro

  • Protein Add-Ons (Highly Encouraged)

  • Season chicken or shrimp with the same chickpea spice mix

  • Sauté or roast separately

  • Add warm protein on top for that elite hot/cold contrast

Directions

  • Roast the chickpeas + corn
    Preheat oven to 400°F.
    Toss chickpeas and corn with avocado oil and salt.
    Spread evenly on a baking sheet.
    Roast 20–25 minutes, stirring once, until chickpeas are crisp.
    Immediately toss hot chickpeas + corn with remaining spices in a bowl.
  • Massage the kale (non-negotiable)
    Add kale to a large bowl.
    Drizzle with olive oil and a pinch of salt.
    Massage with your hands for 1–2 minutes until darker, softer, and velvety.
  • Build the salad
    Add black beans, bell pepper, jalapeño, and red onion.
    Toss gently.
  • Make the dressing
    Add all dressing ingredients to a jar. Shake well.
  • Finish + assemble
    Pour dressing over salad and toss to coat.
    Add chickpeas, optional cheese, and extra cilantro. Toss again.

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