Greens and beans! They are an excellent source of calcium and trump anything that cow’s milk could provide. This fresh Mexican kale salad is a terrific way to add more calcium to your diet and enjoy every bite!
You’re going to love this kale salad because it’s…
- Full of protein
- Loaded with crunchy baked corn chips
- Simple to make
- No cooking
Massaging kale tames the angry lettuce
Kale has been called the angry lettuce because is it much more fibrous and less delicate than say baby spinach, romaine, or other leafy greens.
I have found that massaging kale with lemon juice and a little sea salt make it much more tender and flavorful. And who can blame it? We all could use a little massage to soften our attitude every now and then. Massaging the kale first makes this Mexican kale salad tender and delicious!
One thing I’ve noticed with the pre-cut kale in bags is that the leaves are sliced horizontally which causes the stems to be included in them. The stems are so fibrous that it’s best to take them out because they won’t cook down to being soft.
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Destemming kale for salad
Destemming is not difficult and doesn’t even require a knife or scissors.
To strip out the stems, simply grasp a kale leaf with one hand by the stem. Wrap your other hand firmly around the lower end of the leafy part. Slide your hand up the leaf, staying close to the stem, to strip off the leafy part.
There is even a kitchen tool called Loose Leaf Kale, Chard, Collard Greens and Herb Stripper to make it even more simple.
RECIPE CARD BELOW
When I teach KickStart Your Health classes for Physicians Committee for Responsible Medicine, this is one of the favorite recipes. Even a classroom of high school students lined up for seconds, and only 1 out of 25 had ever had kale before!
Another great recipe that goes perfectly with this kale salad is my new Healthy Mexican Corn on the Cob.
Nutrition in Kale
One cup of kale contains 34 calories, 6.7 grams of total carbohydrates and 1.3 grams of dietary fiber.
Based on a 2,000 calorie-a-day diet, these measurements represent 2 percent of the recommended daily value, or DV, used by the U.S. Food and Drug Administration, for carbohydrates and 5 percent for dietary fiber. Kale also provides 2.2 grams of protein.” LiveStrong
Nutrition in Beans
Beans are a nutritious, natural source of fiber. One cup of cooked beans or lentils provides between 17 and 18 g of fiber. Fiber assists the transport of food through your digestive tract, supporting colon health and preventing constipation.
Fiber also plays a role in healthy cholesterol levels.
Beans and lentils offer naturally occurring vitamins and minerals, which are better absorbed than nutritional supplements.
Beans and lentils offer folate, a B vitamin important to red blood cell functioning and the prevention of specific neural tube birth defects. Beans are also a source of the minerals potassium, iron and magnesium.
Potassium helps regulate muscle function, including your heart, by keeping your body’s fluid and mineral levels in balance. Iron is essential to energy as it assists your red blood cells transport oxygen throughout your body. Magnesium supports bone health, organ function and energy production.–LiveStrong
Recipe from The 21-Day Weight Loss KickStart book.
Other great kale recipes
- 1 small bunch kale
- 1/2 tsp salt
- 3 Tbsp lemon juice, or juice from one fresh lemon
- 1/2 cup red onion, diced
- 1-1/2 cups corn, fresh, or frozen defrosted
- 1 can black beans, drained and rinsed
- 1/2 cup salsa
- 1 Tbsp pumpkin seeds
- 1/2 cup blue corn chips, preferably baked
- Wash kale and remove stems. NOTE: checkout the article below 23 Science-Backed Health Benefits of Kale.
- Quick Tip: don't throw those stems away! Place them in a storage bag and continue to add other veggie scraps throughout the week (carrot tops, broccoli cores, potato pieces, onion pieces, just anything). Once the gallon size bag is filled, make your own veggie broth. Find the recipe under "Kitchen Tips & Suggestions."
- Tear into bite-sized pieces and place in large bowl.
- Add the salt and 1/2 of the lemon juice. Massage the kale for 1-2 minutes and set aside.
- Defrost frozen corn by placing in drainer and running warm water over.
- Drain and rinse black beans.
- Add diced red onion, black beans, corn, and salsa and mix thoroughly. Sprinkle with crushed blue corn chips and drizzle with remaining lemon juice.
- Serve immediately.
- If not serving immediately, reserve the corn chips until ready to serve, or they will get soggy.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 243 Total Fat: 3g Cholesterol: 0mg Carbohydrates: 49g Fiber: 10g Protein: 11g
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