Loaded Mexican chopped protein salad
I love this loaded protein chopped salad on its own, or as a non-starchy side dish for a Mexican themed dinner.
The recipe below is light and clean, using only plant-based whole food ingredients. It contains no oil, gluten, dairy, or sugar. You can go ahead and enjoy it as is, or, if you’re looking for an even more loaded version, you can try topping it with your favorite plant-based cheese, some pico de gallo and different spices like chili powder and smoked paprika, as I often do!
There’s a million different ways to make a great Mexican chopped salad, so adjust based on your health goals and individual taste!
Loaded Mexican chopped protein salad
Yields: 2 servings
Ingredients:
3 cups lacinato (dinosaur) kale, stems removed and chopped
1 lime, juiced (save a bit to squeeze over salad at the very end)
1 cup black beans, drained and rinsed
1/4 cup cooked quinoa
1/2 cup frozen organic corn
2 tbsp red onions, finely chopped
1/2 red bell pepper, finely chopped
1/2 avocado, chopped
2 tbsp plant based sour cream (store-bought or homemade)
handful of cilantro, finely chopped
salt, to taste
Directions
Combine kale and lime juice in a large mixing bowl, and massage kale until it softens and is well-coated with lime juice
Set kale aside. Coat a small frying pan with a bit of spray oil or water, and place on medium heat. Add corn, and stir often until it softens and begins to brown (about 5 minutes)
Add corn, black beans, quinoa, onions, red pepper to the large bowl with the massaged kale and mix well. Top salad with avocado, sour cream, cilantro, salt (to taste) and a squeeze of lime.
Note: Best served fresh.
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