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+ servings
super greens southwest kale salad

Kale Avocado Salad

Kale Avocado Salad is loaded with creamy, crispy, crunchy, and cold health foods that will make your tastebuds sing.
Course Salad
Cuisine Southwestern
Keyword Kale Avocado Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 417kcal
Author Lauren's Latest


for the chicken-

  • 2 boneless skinless chicken breasts cut into bite sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon cinnamon

for the dressing-

  • 1 tablespoon balsamic vinegar
  • 1 clove garlic smashed
  • 1/4 cup chopped cilantro
  • 2 tablespoons agave
  • 1/4 teaspoon cumin
  • juice of 2 limes
  • 1/4 cup light olive oil
  • salt to taste
  • 6 cups kale and/or 'power greens' pre washed lettuce mix
  • 3 ears corn cooked and charred on the grill, or just canned corn
  • 1 can garbanzo beans drained and rinsed
  • 1 avocado sliced
  • chopped cilantro
  • finely diced red onion
  • crushed tortilla chips


  • Preheat oven to 400 degrees. Lightly spray baking sheet with non stick cooking spray and set aside. Toss chicken pieces in oil and seasonings. Spread evenly onto baking sheet and bake 15 minutes, turning once. Cool slightly.
  • While chicken is cooking, place all ingredients for dressing into high powdered blender. Blitz until garlic is fully incorporated. Pour into serving bowl.
  • Arrange each bowl with kale and other greens, corn, garbanzo beans, avocado, cilantro, onion, tortilla strips, etc. Top with chicken pieces and drizzle with dressing.


Calories: 417kcal | Carbohydrates: 23g | Protein: 18g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 405mg | Potassium: 955mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10272IU | Vitamin C: 127mg | Calcium: 164mg | Iron: 2mg