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Mexican Kale Chop Salad

20 minutes
4-5 minutes


OZO™ Plant-Based Mexican Seasoned Ground 12 Oz.
Vegetable oil 1 Tablespoon
Kale, stems removed, and chopped 10 Oz.
Black beans, drained and rinsed 15 Oz. Can
cherry tomatoes, halved 1 Cup
Avocado, diced 1 Avocado
Small red bell pepper, diced (yield 1 cup) 1 Pepper
Small red onion, sliced thin (yield ¼ cup) ¼ Onion
Pepitas, toasted ⅓ Cup
Fresh cilantro, chopped ¼ Cup
Jalapeño pepper, seeds removed, and minced 1 Pepper
For the Dressing
Ripe avocado, seed removed 1 Avocado
Water ½ Cup
Fresh cilantro, packed ¼ Cup
Lime juice 2 Tablespoons
Olive oil 1 Tablespoon
Kosher salt ¼ Teaspoon
Ground black pepper ¼ Teaspoon
Ground cumin ½ Teaspoon
Garlic powder ¼ Teaspoon
Plant-based Mexican Seasoned Ground


Step 1
In a blender or a mini food processor, add all dressing ingredients and blend until smooth. Adjust seasoning to taste. Transfer to a bowl and place in refrigerator until ready to use.
Step 2
Warm the oil in a 12-inch nonstick skillet over medium heat. Add the ground and cook until internal temperature reaches 165°F, breaking it up with a spatula as it cooks, about 4-5 minutes. Remove from heat and let cool 5 minutes.
Step 3
In a large mixing bowl, combine cooled ground, kale, beans, tomatoes, avocado, pepper, onion, pepitas, cilantro, and jalapeño, and toss.
Step 4
Add desired amount of dressing and toss to combine. Divide between bowls, serve, and enjoy!

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