All Recipes

Southwestern Lacinato Kale Salad with Cilantro-Avocado Dressing

Serves: 3


  • 1 bunch Foxy Lacinato kale, washed, dried, stemmed and finely chopped

  • ½ cup frozen roasted corn, thawed 

  • ½ red onion, sliced into half moons

  • ½ cup cherry tomatoes, halved 

  • ½ cup black beans, rinsed and drained 

  • ½ avocado, peeled and diced 

Cilantro-Avocado dressing 

  • 1 cup cilantro, washed and dried 

  • 3 tablespoons olive oil

  • 2 tablespoons white wine or apple cider vinegar

  • 2 small limes juiced (or about 4 tablespoons of lime juice)

  • ½ shallot

  • ½ avocado

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper


Directions for dressing:

Combine all ingredients in a food processor and pulse until smooth. Add another tablespoon of olive oil if needed.

Directions for salad:

In a large salad bowl, combine kale and 1/4 cup salad dressing. Using tongs or your hands, massage the dressing into the kale. Once the kale is coated add corn, red onion, tomatoes, black beans and avocado.