This kale mango salad is bright, delicious and full of fresh ingredients. As summer simmers down, I thought I’d use up what’s left of the mango crop to share this bright and refreshing salad with you.
Why you’ll love this salad:
Fiber rich– while I am stating the obvious. A cup of this salad every day is sure to promote bowel moment and have you feeling fuller for longer due to its fiber content.
Pairs well with a variety of protein sources– you can have this salad with roasted chickpeas, baked lentils, crispy tofu strips and the list goes on.
Easy to make- this salad comes together in a few minutes as no cooking is involved. It’s perfect to make in this summer heat.
Iron and vitamin C combo- Your body may absorb the iron from the greens easier because of the vitamin C from the mangoes and carrots.
This salad is vegan, gluten-free and nut-free
Ingredients you will need
Kale- this is the main ingredient, but you can use collard greens, cabbage, or spinach. Kale adds a unique texture and is packed with minerals.
Carrot- carrots add a hint of sweetness and provides essential vitamins.
Lettuce- I like to use romaine lettuce because it has a refreshing, crisp and juicy taste but feel free to use iceberg lettuce.
Cucumbers- these add a lightly sweet flavor along with being cool and refreshing.
Mango- the unique flavor of the mango will leave you wanting this salad every day. It takes this salad to the next level as it masks the bitterness of the greens.
Olive oil- I use this to massage the kale which softens up the fiber, making it easier to chew. For a whole fat option, you can mash a slice of a ripe avocado.
Lime juice- adding this to the kale when massaging it takes away a bit of the bitterness. I also squeeze a bit of lime juice on the mangoes to enhance the flavor.
How long can I store this salad?
If you want to make this salad for meal prep, I recommend that you add the mango to the salad when you’re ready to have it. That way, you can store the salad for up to three days in a sealed container in the refrigerator.
How to serve this salad?
To make this salad a complete meal, serve with some starch and a protein source.
Protein sources:
Tofu
Chickpeas
Edamame (immature soybeans)
Lentils
Seitan
Starch Sources:
Pasta
Rice
Potatoes
Corn kernels
Gnocchi
Kale Mango Salad
Ingredients
- 2 cups Wintorbor or Lacinato Kale
- 1 cup shredded carrot
- 1 cup romaine lettuce
- ½ cup cucumbers sliced
- 1 cup cubed mango
- 1 tablespoon olive oil
- 1 lime juice of
Instructions
- Prep the mango and vegetables, then set aside.
- Squeeze the juice of half a lime over your mango and gently mix to combine.
- To a large bowl, add in your kale along with a tablespoon of avocado oil or extra virgin olive oil and the juice of half a lime.
- Massage this into the kale until the kale appears to shrink and soften.
- Add the remaining vegetables then the mango to the bowl and give the salad a quick toss to combine.
If you make this recipe, let me know how it goes by leaving a rating and comment below
Exciting
Thank you 😌
This presentation is so catching to the eyes and taste buds.. I’ll definitely try.
Thanks so much Monique… definitely should!
Looks inviting! I’ve never seen a more attractive salad.
Awe thanks Kevin!
This salad brightens up my day 😁
Thank You! so nice to hear
Can I hire you as my personal chef because how do you come up with these meals? Absolutely love it!
Awe thanks Betty, you’re too sweet!
Looking good
Thank you!
Tried this salad 🥗, it’s absolutely delicious.
Thank you!