Loaded Mexican kale salad with avocado, black beans, corn and more tossed in a delicious honey lime dressing! Vegan-friendly, great for meal prep and ready in 20 minutes.
We all love a good taco salad recipe, but sometimes it’s nice to healthify things up a little bit. This Mexican kale salad is my go-to when I’m craving something fresh, tasty, and loaded with vegetables!
Kale is one of my favorite greens: it is one of the most nutrient dense foods on the planet, keeps well for meal prep, and goes well with so many flavors (hello Kale Caesar Salad, Kale Pasta Salad!).
Today we are loading our kale salad up with all the good stuff and tossing it all up in a delicious honey lime vinaigrette.
And with a few tricks, this salad can keep for meal prep. Yay!
This loaded Mexican kale salad
- is ready in 20 minutes
- is vegan-friendly
- can work for meal prep with a few tricks
Let’s make Mexican chopped kale salad!
The first step? Prep your ingredients:
- shred, wash, dry your kale- I use my nifty salad spinner
- chop your bell pepper, red onion, tomatoes, avocado and cilantro
- open your cans of black beans & corn, drain and rinse
Now you can totally get creative here and add in some other things you might have in the fridge to your chopped kale salad:
- jalapenos
- pickled onions
- jicima
- roasted sweet potato
- other greens (spinach, romaine)
- and so many more things…
Honey lime vinaigrette time!
A good vinaigrette can make or break a salad and this honey lime vinaigrette absolutely makes this one of the BEST kale salad recipes I’ve tried.
Here are the honey lime vinaigrette ingredients:
- olive oil– I recommend a good quality extra virgin olive oil for vinaigrettes
- white wine vinegar– I love how tangy this is, it really gives so much flavor and I use it in so many of my vinaigrette recipes
- honey– for a touch of sweetness…the dressing is not sweet, but balanced. You can swap for maple syrup or brown sugar to make this vegan!
- dijon– this does not make the vinaigrette taste ‘mustardy’ (personally I don’t actually like mustard!), but instead helps it stay together, giving more flavor to your salad. Do not skip the dijon!
- lime zest– while lime juice brings a sourness to dishes, the zest brings a bright citrussy flavor! You’re going to love it in this dressing.
Shake your vinaigrette up in a salad dressing shaker or in a 1 pint jar and toss up the salad.
How to prepare this Mexican kale avocado salad for meal prep
Now some of the ingredients in this recipe are not meal prep friendly: crispy tortilla strips, avocado, and cilantro, so we need to leave these off the salad until just before serving.
To store this best kale salad for meal prep, I store in mason jars and layer in the following order:
- vinaigrette on the bottom
- beans, corn
- kale
- bell peppers, onions
- tomatoes on the top
To serve, shake it out in a bowl, top with tortilla chips or strips, and add avocado if desired. I would leave the cilantro out as it become finicky trying to chop fresh cilantro at lunchtime 😆
Don’t forget to pin this post to save it for later!
Watch the video below to see exactly how I prepped the BEST kale salad. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Tips & equipment for the BEST kale salad
- this is my favorite salad spinner, and this is my favorite microplane for zesting limes
- I love this salad dressing shaker or a 1/2 pint jar to shake up the vinaigrette
- Looking for more delicious mason jar salad recipes? Check out this Kale, Barley and Feta Salad with a Honey-Lemon Vinaigrette, these Ranch Chicken Jar Salads, and this Southwestern Sweet Potato Lentil Jar Salad recipe
Loaded Mexican Kale Salad with Honey Lime Vinaigrette
Ingredients
Salad
- 8 cups kale (shredded, washed & dried)
- 11.5 oz can of corn (drained & rinsed)
- 15 oz can of black beans (drained & rinsed)
- 1/3 cup red onion (diced)
- 1/2 cup cilantro (chopped; loosely packed)
- 1 cup cherry tomatoes (halved)
- 1 bell pepper (diced)
- 1 large avocado (cubed)
- 1 cup tortilla strips
Honey-Lime Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 lime (zested)
- 1/2 teaspoon dijon
- salt and pepper
Instructions
Salad
- Place washed & dried kale into a large bowl. Massage with your hands for 3-5 minutes, until soft and sort of wilted.
- Add all other salad ingredients.
- Shake vinaigrette ingredients together, then pour over the salad.
- Toss and serve!
For meal prep
- Omit the avocado, cilantro and tortilla strips.
- Store in 1 pint mason jars for up to 4 days.
- Layer in the following order:*vinaigrette on the bottom*beans, corn*kale*bell peppers, onions*tomatoes on the top
- To serve, shake out the jar into a bowl. Top with tortilla strips and freshly cut avocado and enjoy!
Nutrition
Jess @ whatjessicabakednext
This is definitely my dream rainbow salad bowl! I’m on a kale kick at the moment and I love the idea of adding all those other amazingly tasty flavours. That dressing sounds delish too!
Denise
I love kale, and it’s been fun finding some new flavors that go well with it! Thanks, Jess!
Denise
Thanks, Cailee! Colorful food tastes better, right?
Andrea @ Cooking with Mamma C
I can’t stop staring at those tortilla strips…I love the looks and sound of this salad! Pinning for sure.
Denise
Thanks so much, Andrea! The tortilla strips were so yummy, I was snacking on them the whole time…lucky I even got any onto the salad 😉
karen
This salad looks wonderful! I love the added tortilla chips, totally my style 🙂
Denise
Oh yeah, those crunchy tortilla strips totally make this salad. Well, and the avocado 🙂 Thanks, Karen!
Medha @ Whisk & Shout
Yum! Loving the gorgeous tortilla strips, bright colors, and lovely photos! I did Mexican today, too 🙂 Great recipe!
Denise
We must be on the same wavelength, right Medha? I’ll be right over to check out your nachos 😉
Gayle @ Pumpkin 'N Spice
I feel like this has been the longest week ever! So glad that it’s finally Friday. This salad is absolutely gorgeous, Denise! I love the southwestern flavors, especially with that vinaigrette!
Denise
TGIF!!! That means I actually get to make margaritas, right? Thanks Gayle!
Kelly - Life Made Sweeter
This is such a gorgeous salad, Denise! I totally know what you mean, I’ve been feeling EXACTLY the same way about winter and the cold! Love how bright and colorful this salad is, it definitely has me imagining I’m somewhere warm and toasty and I love the flavors in here too!
Denise
I think we’re having the ‘January Blues’, Kelly, what do you think? Let’s pretend we’re in Mexico…or somewhere else that is not so cold 😉
Danielle
The first few weeks back to work after the holidays is so hard for me too. It feels like the holidays and time off just fly by! I have to say that this salad looks absolutely incredible! Those tortilla strips look so perfect and sound like a great addition.
Denise
It’s kind of like a mental hangover from the holidays, I think! Thanks, Danielle!
April @ Girl Gone Gourmet
You need to go to Mexico! Do it! I second the comment about the tortilla strips – love the edges 🙂
Denise
I know!! I’ve been to lots of exotic places, and not Mexico…I will go for sure someday! Thanks, April!
Leah | So, How's It Taste?
Seriously, pass me a margarita. I think this cold weather is making everyone drag. So ready for spring! This salad looks like my jam. It almost reminds me of a cobb salad but way better!
Denise
I KNOW! This week has been SO. Long. I am so excited that tomorrow is Friday…such a long week! Thanks, Leah!
Natalie @ Tastes Lovely
This salad is taking me back to being in Mexico a few weeks ago for Christmas. I know, lucky me. They didn’t use kale, but I have a feeling I would like your version much more. These pictures are beautiful!
Denise
Ooh now I’m jealous!! Hope you had a wonderful trip, I’d love to visit Mexico sometime very soon 😉 Thanks, Natalie!
Geraldine | Green Valley Kitchenn
Bring on the salads, Denise! This one looks fantastic. Love the tortilla strips crispy zig zaggy edges.
Denise
Thanks, Geraldine! I actually used my ravioli cutter thingy for it…does it get used for ravioli? Nope. At least it’s getting used 😉
Jocelyn (Grandbaby cakes)
This already looked fantastic but that dressing really sealed the deal! Pinned.
Denise
Aw, thanks, Jocelyn! Lime & kale is a strange but delicious combination. Thanks for the pin!
Sarah@Whole and Heavenly Oven
You are totally the queen of salads, Denise! I absolutely love the south-western twist you put on this kale salad! All those colorful veggies and that vinaigrette is enough to make me want to faceplant into my screen!
Denise
I like the title Queen of the Salads. Much better than my self proclaimed Crazy Salad Lady (LOL). Thanks so much, Sarah!
Ceara @ Ceara's Kitchen
I know what you mean – it’s cold and rainy here and a beautiful salad like this is just what I need to brighten my week up 🙂 I can only imagine how cold it is over there! I visited Ottawa about a week ago and I almost froze! It’s amazing how quickly we forget how cold it gets when we move away! hehe! And I love all the bright veggies you snuck in here! It looks absolutely delicious!! Have a great weekend! Pinned!
Denise
Today in Calgary we are actually having a Chinook, so it’s not too bad. But I know we have a seriously LONG winter ahead of us. Makes me want to move!!