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A bowl full of shredded kale taco salad with a creamy salsa dressing, sliced avocado, crushed tortilla chips, and tomatoes.

Kale Taco Salads for Two

Sara
An easy taco salad recipe with shredded kale, ground turkey, creamy salsa dressing, and all of the best toppings.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 2 salads
Calories 235 kcal

Ingredients
 
 

For the Dressing:

  • 1/3 cup Plain Greek Yogurt
  • 3 tbsp. your favorite Salsa
  • 2 tbsp. fresh Lime Juice
  • 1 tsp. Agave Syrup or Honey
  • 1 tbsp. finely chopped fresh Cilantro optional
  • pinch Salt to taste

For the Salads:

  • 8 cups shredded or chopped Kale Leaves tough stems removed
  • 1 tbsp. good quality Olive Oil
  • 1 tbsp. fresh Lime Juice
  • Salt to taste
  • 8 oz. Ground Turkey or ground chicken / ground beef
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Chili Powder
  • 1/4 tsp. Kosher Salt plus more to taste
  • 1/4 cup finely chopped Onion white or yellow
  • 2 cloves Garlic minced
  • 1 tbsp. finely chopped fresh Cilantro optional
  • 1/4 cup your favorite Salsa

For the Toppings:

  • Tortilla Chips or Tortilla Strips
  • chopped Green Onions
  • Shredded Cheddar Cheese or your favorite shredded cheese
  • chopped Tomatoes
  • sliced or diced Avocado

Instructions
 

  • Make the Dressing. Combine all of the dressing ingredients (1/3 cup Plain Greek Yogurt, 3 tbsp. your favorite Salsa, 2 tbsp. fresh Lime Juice, 1 tsp. Agave Syrup, 1 tbsp. finely chopped fresh Cilantro, and a pinch of salt) in a small mixing bowl. Stir to thoroughly combine, then set aside until ready to use.
  • Massage the Kale. Place 8 cups shredded or chopped Kale Leaves in a large mixing bowl. Drizzle with 1 tbsp. good quality Olive Oil, then 1 tbsp. fresh Lime Juice and a good pinch of salt. Use your hands to massage the kale, squeezing gently, for a couple of minutes until the kale is softened. Set aside.
    A woman's hand massaging a bowl full of shredded kale.
  • Cook the Protein. Place a large nonstick skillet over medium heat. Add two teaspoons of olive oil. Once the oil is hot, add 8 oz. Ground Turkey  (or ground chicken), spices (1/2 tsp. Garlic Powder, 1/2 tsp. Onion Powder, 1/2 tsp. Ground Cumin, 1/2 tsp. Chili Powder, 1/4 tsp. Kosher Salt ), and 1/4 cup finely chopped Onion. Cook for 6-7 minutes, breaking the ground meat into small pieces and mixing it into the seasoning blend and onions.
    A wooden spatula stirring a skillet full of seasoned ground turkey.
  • Boost the Flavor. Once the ground protein is cooked through and the seasoning blend and onions are evenly mixed into it, stir in 2 cloves Garlic (minced) and 1 tbsp. finely chopped fresh Cilantro. Cook for about a minute. Pour 1/4 cup your favorite Salsa into the skillet with the cooked protein. Stir to coat the protein in salsa, then turn the heat off from beneath the pan.
    A measuring cup pouring red salsa into a skillet full of cooked ground turkey.
  • Build the Salads. Divide the massaged kale between two large bowls, followed by the cooked protein and toppings. Drizzle the dressing over the salads and serve immediately.
    A spoonful of creamy salsa dressing being drizzled over the top of a kale taco salad.

Nutrition

Serving: 1saladCalories: 235kcalCarbohydrates: 18gProtein: 35gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 64mgSodium: 738mgPotassium: 955mgFiber: 6gSugar: 7gVitamin A: 9076IUVitamin C: 89mgCalcium: 304mgIron: 4mg
Keyword kale taco salad
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