Mexican Kale Salad

Why not have a salad with your fajitas? This would make a great main dish if you add some steak, chicken or shrimp. Try this marinade...it would be delicious along with this salad. 

This dish was featured during the 2018 Strong Mommas Retreat, and became an instant hit with everyone. 

(Kudos to ifoodreal for the original recipe.)

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Ingredients

4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
14 oz. can black beans, drained and rinsed 
14 oz. can corn or 1 cup frozen corn, thawed
2 large bell peppers (any color), finely chopped
1 large avocado, finely chopped
1 large tomato, finely chopped
1/2 cup red onion, finely chopped
1/2 cup cilantro, finely chopped
1 tbsp jalapeño peppers, seeded & minced

For the dressing:

1 avocado
1/2 cup warm water
Juice from 1/2 lime
1 tsp cumin
3/4 tsp salt
1/2 tsp black pepper

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Instructions

Combine all the salad ingredients in a large bowl. In a food processor or blender, mix together the dressing ingredients until smooth. Pour over salad, toss and serve. ​

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