Vegan mexican salad with chopped kale and santa fe dressing
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5 from 4 votes

Mexican salad with kale and santa fe dressing (vegan + gf )

A vegan and gluten free healthy salad with mexican inspired easy santa fe dressing which is to die for.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Author: Khushboo


  • For salad
  • 2-3 cups washed chopped kale
  • 4 -5 cups chopped lettuce
  • ½ cup beans
  • ½ cup cubed tomatoes
  • ½ cup sweet corn
  • ¼ cup chopped bell peppers
  • 2 avocados cubed
  • For dressing –
  • ¼ cup plus 3 tablespoon extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1 tablespoon rice vinegar/ white vinegar/ red wine vinegar*
  • ½ cup packed cilantro leaves
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 2 tablespoon peanut butter
  • 1 tablespoon agave/ honey
  • 2 teaspoon crushed dried oregano
  • ½ teaspoon pepper
  • Salt to taste


  • Method
  • In a big bowl roughly mix salad ingredients except avocados.
  • In a blender/ mixer /food processor place all ingredients for the dressing and blend for a minute . Scrape sides and blend well until a smooth dressing. Taste test, refrigerate until use.
  • Right before the meal , toss in 1 cup of dressing into the salad and coat well . Use more dressing if required. Top it with some chopped avocados and tortilla strips for complete yummy experience .


Replace vinegar with lemon juice if unavailable.
Add few tablespoons of water if the the dressing is thick.
Dressing keeps good in the fridge upto 4 days .


Serving: 4g