Kale Taco Salad
Kale Taco Salad brings together everything you love about taco night in a fresh, colorful bowl. Crisp, hearty kale forms the base, giving the salad a satisfying bite that holds up beautifully under all the toppings. Savory taco-seasoned ground beef or turkey adds warmth and richness, while black beans and corn bring extra substance and a touch of natural sweetness.
Juicy tomatoes, creamy avocado, sharp red onion, and melty cheese layer in bright flavor and irresistible texture contrasts, with crispy baked tortilla strips delivering that perfect crunch in every bite. Finished with a zesty cilantro vinaigrette that ties all the flavors together, this salad feels both comforting and light—ideal for quick weeknight dinners, easy meal prep, or casual gatherings with friends.
Kale Taco Salad
Ingredients
- Protein
- 1 lb ground beef or turkey (93% lean)
- 3 tbsp homemade taco seasoning mix*
- 1/2 cup water
- 1 tbsp tomato paste
- Salad Base
- 8 cups chopped kale
- 1 cup cooked black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned; thawed)
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 2 avocados, diced
- 1 cup shredded cheese (cheddar, cotija, or dairy-free alternative)
- Crispy Tortilla Strips
- 6 small corn tortillas, cut into 1/2-inch strips
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp chili powder
- Cilantro Vinaigrette
- 1 cup packed fresh cilantro leaves and stems
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp red wine vinegar
- 1 small garlic clove
- 1 tsp honey
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Make the crispy tortilla chips by tossing tortilla strips with oil, salt, and chili powder in a large bowl. Spread in a single layer on a baking sheet. Bake 10-12 minutes, flipping halfway, until golden and crisp. Cool completely.
- In a skillet over medium heat, cook beef or turkey until browned, breaking it up (5-7 minutes). Stir in taco seasoning, water, and tomato paste. Simmer until thickened (3-5 minutes). Set aside to cool slightly.
- Blend all vinaigrette ingredients until smooth (use a blender or immersion blender). Adjust salt and lime for brightness.
- Create the salad by placing kale and half of the dressing in a large bowl. Massage the dressing into the kale for 1-2 minutes to soften it.
- Add the black beans, corn, tomatoes, red onion, and cooled meat. Drizzle with the remaining vinaigrette and mix gently. Divide into bowls, top with avocado, cheese, and tortilla strips.
Notes
- Serve immediately for max crunch. Leftovers keep 2 days in the fridge (store strips separate).
- *Homemade taco seasoning: combine 4 tbsp chili powder, 2 tbsp ground cumin, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 2 tsp dried oregano, 2 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne pepper (optional)