Mexican Kale Salad with a Chile & Honey Oil and Vinegar Dressing

So, WordPress tells me it is my anniversary…my 1 year anniversary on the blogosphere. Wow. A lot has happened in that time. I can’t help but giggle when I look back at my very first post ever. The small beginnings of my adventures in “Creating Beauty in the Kitchen.” 🙂

I have learned so much since then. I have really grown, not just as a cook, but as a person. This blog has been a big part of my story. And never once did I think I would have any followers, outside of close family and friends. But I am so glad that I do, because I have learned so much from you all! You have encouraged me and challenged me!

It is hard to believe that before I began this blog, I hated vegetables. And though I try not to use the word “hate” all that much anymore, in this case it is absolutely necessary. 🙂

But now eating a delicious, fresh salad can taste as wonderful to me as a piece of dessert. Seriously. That is exactly how I felt the other day at lunch when I created this plate of yumminess…

I love fresh ingredients, and nothing tops them off better than a homemade dressing!

• Servings: 2 People
• Print

*Created by Lori at creatingbeautyinthekitchen.wordpress.com

For those of you doing Beachbody’s 21 day fix meal plan, it counts as the following per person: 2 greens, 1 blue, 1 yellow, 1-2 orange

Ingredients:

• Kale
• Fresh cherry tomatoes, halved
• 1 Avocado
• Monterrey Jack cheese, shredded or you can just rip pieces off
• 1 can black beans, drained and rinsed
• Chile Powder
• Honey
• Virgin Olive Oil
• Red wine vinegar

Directions:

• Put all the vegetable and beans together in two separate bowls or plates.
• Make the dressing using the chile powder, honey, olive oil, and red wine vinegar. Play around with the amounts of each, in order to make it to your liking.

Enjoy!