Even the most fervent salad haters are going to love this kale salad recipe, because it's made with the kind of ingredients that are going to make you forget you're eating kale.
A Kale Salad Recipe with a Twist of Mexican Flair
If you love Mexican food as much as I do, you're going to agree with the statement above. Here's the thing - guac and salsa are awesome with a big bowl of tortilla chips, no one can argue that. But when presented with a bowl of chips and salsa + guac, I know I don't speak for myself when I say, there seems to be no "off button".
I head into a trans-like state where one minute there's a full bowl of chips and the next minute I'm starting at the bottom of the empty bowl.
What You'll Need for this Kale Salad Recipe
One of the best things about this salad (aside from the great flavor and texture) is that it doesn't call for a ton of ingredients. Just kale (obviously) and a few items that you probably already have, ready to go in your fridge. The only thing that needs washing and chopping is the actual kale (and the cherry tomatoes if you chose to add them)
You'll also need
- Parmesan cheese (or whatever cheese you prefer)
- Olive oil (you can skip this if you're trying to cut the calories)
- Canned tuna (or two hard boiled eggs if you prefer)
- Cherry tomatoes (optional)
- Salt & pepper
How to Prep the Kale
Personally, I buy pre-washed kale because it removes one more step from the preparation process and so it's more likely that I'll eat it. If you buy a bunch of kale, wash it, then remove the hard stem and chop into bite-sized pieces or run it through a food processor if you like shredded kale.
Once you have your prepped kale in a bowl, simply add the remaining ingredients to another small bowl, mix well and then add it to your bowl of kale. If you're packing this salad for lunch, avoid mixing the dressing with the kale until you're ready to eat it, but feel free to store it in the same container. It won't go limp.
I used to think this was the best Kale Salad ever, but now I'm pretty sure this Mexican-inspired salad has my heart.
Is this Kale Salad Recipe Keto-friendly?
Yep, the whole salad is just over 200 calories, and less than 4 net carbs. As a result, this salad sticks with you and you won't be hungry for hours.
It’s packed with protein, healthy fats and leafy greens, so it's perfect for any healthy diet preference. If you can't do dairy, just skip the cheese.
Are you on the Portion Fix Meal Plan or 2B Mindset?
- On the portion fix diet, one serving = 2 greens + 1 blue + one tsp
- On the 2B Mindset plan, this = 1 veggie, 1 protein + 1 fat
Are you following the Weight Watchers program?
- One portion of this salad = 5 points on the new system.
- 2 cups shredded kale
- 2 tablespoons shredded parmesan cheese (or any cheese you prefer)
- 1 can tuna packed in water
- 1 tablespoon guacamole
- 1 tablespoon salsa
- 1 tablespoon olive oil
- Take a washed head of kale and run it through the food processor so that it’s in easy to chew little bits and pieces (or just cut it up with a knife if that’s what you have)
- Put two cups in a salad bowl and add shredded cheese and olive oil.
- Lightly salt the kale and mix ingredients together.
- In a separate bowl, empty contents of a small can of tuna and combine with guac and salsa. Mix/mash well and add to top of kale salad.
- If you don't like tuna, you can use two hard boiled eggs instead.
- If you want to cut the calories (without the flavor), skip the oil.
- Use whatever kale you prefer, but personally I like dinosaur kale (aka Tuscan kale).
Nutrition InformationYield 1 Serving Size 1 salad
Amount Per Serving Calories 204Total Fat 10gCholesterol 32.2mgSodium 450mgCarbohydrates 5.5gNet Carbohydrates 3.3gFiber 2.2gProtein 18.5g
Caren is a certified yoga teacher, fitness instructor and ADHD Coach. As the founder of The Fit Habit, she shares ADHD-friendly self-care, food & fitness inspiration, along with practical ways to foster mind + body wellness.