Kale Taco Salad

Oh, kale yeah! Try this recipe for a salad that you’ll crave, packed with leafy greens and topped with a salsa dressing drizzle to spice things up.

TOTAL TIME1 1/2 Hour



  • 1 cup loosely packed cilantro leaves
  • 1/3 cup Fresh Cravings Restaurant Style salsa- Mild
  • 1/3 cup plain Greek yogurt
  • 1/3 cup olive oil
  • 1 medium lime, juiced
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper

For The Salad

  • 1 large nunch flat leaf kale
  • 1/4 medium red onion, diced
  • 15 oz. can black beans, rinsed and cleaned
  • 1 medium red pepper, diced
  • 1 medium yellow pepper, diced
  • 2 medium avocados, cubed
  • 1 cup crumbled cotija cheese
  • 1 cup cherry tomatoes, halved
  • 1 cup crumbled tortilla chips


  1. Remove the center ribs from the kale. Cut the leaves crosswise into thin shreds and place in a large bowl.
  2. Dice the onion and add to the bowl
  3. Pour 1/2 the dressing into bowl and toss. Refrigerate for 1 hour to soften kale leaves
  4. Add the beans, bell peppers and tomatoes to the bowl. Toss to combine
  5. Layer on the cubed avocado and crumbled cheese
  6. Drizzle with remaining dressing an top with tortilla chips