Dinner

Kale Taco Salad with Chipotle Avocado Dressing Recipe

ByLuna Ryder February 11, 2026February 11, 2026

Introduction

This Kale Taco Salad with Chipotle Avocado Dressing offers a fresh and flavorful twist on a classic taco experience. Packed with nutrient-rich kale and a creamy, smoky dressing, it’s a vibrant and satisfying meal perfect for any day of the week.

A white plate on a white marbled surface holds a colorful salad made of multiple layers. The bottom layer is dark green kale leaves with a rough texture. On top, there are small black beans scattered around, followed by a layer of thin, bright yellow shredded cheese. Slices of red tomato and orange bell pepper strips are arranged across the salad. Finally, fresh green herbs are sprinkled on top, adding a fresh look. The overall image is bright and fresh, photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup Greek yogurt
1 avocado, pitted and peeled
2 Tbsp. lime juice
1 Tbsp. sauce from a can of chipotles in adobo
½ tsp. chili powder
Salt, to taste
8 oz. chopped kale
2 Tbsp. olive oil
1 cup shredded cheddar cheese
1 (15 oz.) can low-sodium black beans, drained and rinsed
2 bell peppers, sliced
1 pint grape tomatoes, halved
2 green onions, chopped
½ cup tortilla strips

Instructions

Step 1: In a blender or food processor, puree the Greek yogurt, avocado, lime juice, adobo sauce, chili powder, and ½ teaspoon of salt until smooth to create the chipotle avocado dressing.
Step 2: Place the chopped kale in a large bowl. Drizzle with olive oil and massage the oil into the leaves to soften them. Let the kale rest for 5 minutes.
Step 3: Add the dressing to the kale and massage again to evenly coat the leaves. Add a pinch of salt and stir well.
Step 4: Divide the dressed kale among 4 dinner plates. Top each portion with one quarter of the shredded cheddar cheese, black beans, sliced bell peppers, halved grape tomatoes, chopped green onions, and tortilla strips.

Tips & Variations

For extra protein, add grilled chicken or cooked shrimp.
Swap cheddar cheese for a Mexican blend or crumbled queso fresco for a different flavor.
If you prefer a milder dressing, reduce the amount of chipotle adobo sauce.
Use baby kale or mix with other greens like spinach for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad crisp, store the dressing separately and toss just before serving. The salad is best eaten fresh, but you can reheat the black beans and add warm toppings if desired.