Southwest Kale Salad and other Superbowl recipes

For some reason I thought Superbowl was last Sunday, but then realized I had my days all mixed up. Being a mom will do that to ya. Some days I think, “I got this!” And other days I feel like I am just trying to tread water so I don’t drown. This is exactly why easy, no fuss, healthy recipes are the name of the game (ha! What a great pun.) and so I put together a few recipes I thought you might like for kick off.

Southwest Kale Salad Recipe


  • organic kale greens
  • 2 – 3 cans organic tri-bean blend of kidney, black and pinto beans (I used the low-sodium canned beans because, really, who has time to f@#$ing soak beans for 29583 hours)
  • 2 – 3 cans organic corn, whole kernel
  • 1 cup diced organic red onion
  • 1 – 2 cups diced organic tomatoes or pico de gallo (you can buy this pre-made at the deli of most grocery stores without added sugar and other nonsense)
  • 2 – 3 organic ripe avocados, peeled and diced
  • optional: 1 – 1 1/2 cups shredded organic cheddar cheese
  • 3/4 – 1 cup organic blue corn tortilla chips


  1. If you prefer more of a chopped-style salad, you can shred the kale greens, which is probably what I would do next time I make this. To keep it simple though, you can buy kale already washed and bagged, then just pour as is into a large bowl. Add beans, corn, onion, avocado, tomatoes and shredded cheese (optional) to kale. Toss.
  2. Next, add dressing to taste (recipe below). Toss again.
  3. Lastly, add your crushed blue chips to the top of the salad (right before you serve it so they don’t get soggy). The crunchy texture is an awesome contrast to the beans and avocado.

*Adjust the portions above depending on the size of the salad. A medium to large salad would include the larger portions of all ingredients.


Southwest Kale Salad Dressing Recipe

Our friend’s Travis and Glory make this dressing all the time when we get together, and hubby Dave and I are seriously addicted. It’s SO easy! Plus, you can never really have too much garlic or too much lemon in my book. (Thanks for sharing the recipe guys!)


  • 2/3 cup extra virgin olive oil
  • 2/3 cup fresh-squeezed lemon juice (strain seeds)
  • 6 cloves peeled and crushed garlic
  • sea salt and fresh cracked pepper to taste


Mix all ingredients together. Shake well before use. Then store any leftover dressing in an airtight container in the refrigerator.



And if you are looking for even more ideas, like Buffalo Grilled Chicken Tenders and Mini Football Protein Cake Pops, I posted a Superbowl recipe round up along with the 5 lowest carb/calorie beers last year.

I hope the team you’re rooting for, wins! Sadly, the New York Giants had a terrible season.

– Coach Keri


If you want access to more recipes and nutrition, check out the IgniteGirls+ training program.

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posted by Coach Keri

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