Mexican-Inspired Salad: Baby Kale & Arugula

Mexican Inspired Salad

I just returned from Florida, after spending four incredible days in the sun with some of my best girl friends. Yes, we had the most amazing getaway, but perhaps more important to this post, we also ate way more chips & queso than any of us would like to admit (sorry for blowin’ up your spot, ladies). As we boarded the plane home, we all agreed that a cleanse for the next 1-3 weeks was necessary, as was a salad post this week to commemorate our trip and our shared obsession for anything Mexican. Seeing as I have eliminated dairy, anything processed, all refined sugars and that I’m gluten free, I had to think about how to make this week’s salad fun, filling and in line with some of the flavors from our trip. After a quick trip to the grocery upon return, I came home to prep this week’s recipe. Let me first start by saying that this is a meal all in itself; I’m not sure I’ve ever been so full from salad before. Secondly, it’s amaze. After having this post-workout and being insanely satisfied, I’m not really sure why I thought it’s be so hard to give up cheese or make a Mexican inspired salad without it. The only thing that would have made this better would have been if the girls were with me eating and reminiscing about our trip and some celery- perhaps you’ll consider adding it to your dish. Oh well, you can’t win ‘em all. Of course like any of my recipes, if theres an ingredient you don’t care for (haf our trip hates olives), feel free to omit. Hope you enjoy! Bon appetit!

Ingredients*:

2 cups baby kale
2 cups baby arugula
1 sm yellow pepper, sliced
½ avocado, sliced
1 cup grape tomatoes
½ stalk scallion, sliced
¼ cup black beans, cooked and chilled
1 ear corn, raw & shaved
2 Tbsp green olives
½ lime, juiced
½ lemon, juiced
2 Tbsp champagne vinegar
2 Tbsp olive oil
1-2 tsp hot sauce (I used Cholula)
salt & pepper, to taste

Instructions:

Slice pepper, avocado and scallions. Shave corn. Place to the side.

In a large mixing bowl, toss kale, arugula and tomatoes with lime, lemon, vinegar, oil, hot sauce, salt and pepper. Plate greens once evenly coated. Top greens with remaining ingredients. Serve and enjoy!

*Makes enough for 2 full meals