Last Updated on May 20, 2025 by Christin Gillespie
This Black Bean & Avocado Crema Kale Salad is the perfect healthy, vegan, & easy-to-make Mexican recipe. Massaged kale gets tossed with dairy-free avocado crema, black beans, & homemade pico de gallo. It’s a gourmet quality meal that is definitely a keeper!
Creamy, refreshing, & the best Mexican meal on a warm day!
What makes this kale salad extra tasty is the dairy-free avocado crema. It’s a blend of ripe avocado, plain coconut yogurt, fresh cilantro, & tangy lime juice. The end result is super dreamy & it’s the perfect dressing for this gourmet quality creation.
Without a doubt, this Black Bean & Avocado Crema Kale Salad will definitely be a keeper!
Why You’ll Love This Healthy Vegan Kale Salad Recipe
- The Best Mexican Kale Salad Recipe: If you’re new to kale salads, this is the one to make! It’s not only insanely tasty, but it’s also full of nutritious ingredients, packed with plant protein, wholesome veggies, & healthy fats.
- Quick & Easy: Ready in 15 minutes & super straightforward to make, this plant-based salad is a keeper!
- The Perfect Refreshing Meal: This Black Bean & Avocado Crema Kale Salad is the ultimate recipe to enjoy a warm day!
Ingredients
- Organic Beans: The beans are the staple for this salad + they’re full of healthy fats & plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
- Organic Kale: For the greens of this salad, we’ll be using fresh kale.
- Organic Avocado Crema: A combination of ripe avocado, plain coconut yogurt, fresh cilantro, & tangy lime juice, all get pureed together to toss the kale with.
- Organic Pico De Gallo: Super fresh & adds the perfect pop of color.
How To Make
- Pico De Gallo. In a bowl, add all the pico ingredients & mix until well combined.
- Avocado Crema. Add all the ingredients to a food processor, high-speed blender, or use an immersion blender. Blend until smooth & creamy.
- Kale. Add chopped kale to a large mixing bowl along with the lime juice. Massage with clean hands for 1 – 2 minutes to soften the kale.
- Combine. To the massaged kale bowl, add the crema, beans, & the pico. Give it a good toss.
- Serve. Divide the salad between serving bowls. Finish the salad off with the remaining half of the cubed avocado. Enjoy!
Tips for Making this Healthy Vegan Salad Perfectly
- Organic Beans: Organic black beans or organic pinto beans will work.
- Organic Avocado: Be sure to use a ripe avocado for the dressing to transpire an ultra-creamy consistency.
- Organic Coconut Yogurt: Use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing
Although this Black Bean & Avocado Crema Kale Salad recipe is best fresh, it can definitely work as healthy vegan leftovers! However, I recommend preparing the avocado crema & kale right before enjoying, as the dressing will brown.
Fridge Storage. Transfer salad ingredients to separate airtight glass containers. Refrigerate for up to 4 days.
More Kale Salad Recipes You’ll Love
- Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema
- Pesto White Bean Kale Salad
- Kale Quinoa Salad with Maple Dijon Vinaigrette
- Red Kidney Bean & Japanese Sweet Potato Salad
- Roasted Chickpea & Japanese Sweet Potato Salad with Avocado Dressing
Sharing Is Caring!
If you make this black bean Mexican salad recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
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Black Bean & Avocado Crema Kale Salad
- Prep Time: 15
- Total Time: 15
- Yield: 4 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Description
This Black Bean & Avocado Crema Kale Salad is the perfect healthy, vegan, & easy-to-make Mexican recipe. Massaged kale gets tossed with dairy-free avocado crema, black beans, & homemade pico de gallo. It’s a gourmet quality meal that is definitely a keeper!
Ingredients
Always opt for organic ingredients.
PICO DE GALLO
- 1 Roma tomato or ½ cup cherry tomatoes, diced
- ¼ red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- Sea salt & black pepper, to taste
AVOCADO CREMA
- ½ ripe avocado
- ½ cup plain coconut yogurt
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro
- Spring water, to thin
KALE
- 5 cups kale, stems removed, chopped
- Fresh lime juice
SALAD
- 1 (15-oz) can black beans, drained
- ½ avocado, cubed
Instructions
- Pico De Gallo. In a bowl, add all the pico ingredients & mix until well combined.
- Avocado Crema. Add all the ingredients to a food processor or high-speed blender, or use an immersion blender. Blend until smooth & creamy.
- Kale. Add chopped kale to a large mixing bowl along with the lime juice. Massage with clean hands for 1 – 2 minutes to soften the kale.
- Combine. To the massaged kale bowl, add the crema, beans, & the pico. Give it a good toss.
- Serve. Divide the salad between serving bowls. Finish the salad off with the remaining half of the cubed avocado. Enjoy!
Notes
Organic Beans: Organic black beans or organic pinto beans will work.
Organic Avocado: Be sure to use a ripe avocado for the dressing to transpire an ultra-creamy consistency.
Organic Coconut Yogurt: Use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Fridge Storage. Best fresh, but it can definitely work as healthy vegan leftovers. I recommend preparing the avocado crema & kale right before enjoying, as the dressing with brown. Transfer salad ingredients to separate airtight glass containers. Refrigerate for up to 4 days.
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