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Mexican Kale Salad (Gluten Free, Vegan, Sugar Free, Paleo)

  • Author: Liz Moody
  • Total Time: 30 minutes
  • Yield: Serves 4


  • 1 red onion, minced
  • 2 small, mild chilis
  • 2 tomatoes, chopped
  • 3 cloves of garlic, minced
  • 1/2 cup packed, chopped cilantro
  • 1 cup defrosted frozen corn
  • 1 tsp coconut oil (or other high heat oil of choice)
  • 1/2 cup pepitas
  • Generous sprinkle sea salt
  • Sprinkle cayenne pepper
  • 1/2 cup olive oil
  • Juice of 2 limes
  • 1 avocado, cut into chunks
  • 1 can black beans, rinsed and drained well
  • 4 cups chopped, packed kale
  • 1 cup shredded grassfed, raw cheddar cheese (omit if vegan)


  1. Preheat oven to 350 degrees. Toss pepitas in 1/2 tsp coconut oil, cayenne and sea salt, then spread in an even, single layer on a baking sheet and cook for 20 minutes or until golden brown, stirring once halfway through. Remove from oven and let cool.
  2. In a small frying pan, heat 1/2 tsp coconut oil over medium high heat, swirling pan around so a very thin layer covers the bottom. Add corn and cook for 3 – 5 minutes, stirring constantly, until slightly blackened, then remove from heat.
  3. Toss kale with olive oil, a sprinkle of salt and lime juice and let sit for 20 minutes. Toss with remaining ingredients. Serves 4. Can be eaten immediately or kept in fridge for up to 4 days.
  • Prep Time: 30