This Mexican Kale Salad is a delicious plant based meal topped with a creamy chili lime cashew dressing, black beans, quinoa, tomatoes, and guacamole! It's super satisfying and vegan too!
Begin by preparing the kale. Add kale to a large bowl and add olive oil, lime juice, salt and pepper. Massage the kale for a few minutes until it becomes softer and reduces in volume. Set aside.
Make the dressing. Add cashews, water, garlic, lime zest, lime juice, chili powder, onion powder, cumin, cayenne, salt, and pepper to a high powdered blender or food processor. Purée until super smooth and creamy. If the dressing seems too thick, add a tablespoon of water at a time and blend until you reach your desired thickness.
Make the guacamole. Combine avocados, garlic, chopped red onion, and cilantro in a small bowl and mash with a fork until desired consistency is reached. Season with salt to taste.
To assemble the salad, add ¼ cup of dressing to the kale and mix to coat. Add black beans, quinoa, red onion, half of the scallions, and half of the cilantro to the kale and toss. Portion into bowls and top with tomatoes and dollop of guacamole. Drizzle with extra dressing. Top with remaining cilantro and scallions and serve!