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Southwestern Kale Salad with chipotle-avocado


Southwestern Kale Salad 


1 bunch of kale

1 ear of corn

2 plum tomatoes, chopped

1 large red pepper

2 cooked chicken sausages, chopped (We prefer Al Fresco's chipotle chorizo chicken sausage.)

1/2 cup of shredded skim mozzarella cheese



Rinse the kale, remove the ribs, chop and throw into a large mixing bowl.

Roast the red pepper over the stove, chop and throw in the bowl with the kale.

Grill the corn (a grill pan works just fine), cut off the kernels and throw in the bowl.

If you bought the precooked chicken sausage like we did, grill or sauté it for a bit, chop it up and add to the salad.

Add the tomatoes, mozzarella and your preferred amount of dressing, and toss.


Chow's chipotle-avocado salad dressing


1 medium avocado

1/4 cup water

3 tablespoons freshly squeezed lime juice (from about 2 medium limes)

3 tablespoons vegetable oil

2 teaspoons minced chipotles in adobo sauce (from about 1 medium chipotle)

1 teaspoon kosher salt

1 medium garlic clove, smashed



Just toss everything in the blender and mix until smooth.


Recipe By Melissa Valliant


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