Southwest Mango Kale Quinoa Salad
Enjoy this vibrant kale salad featuring sweet mango, crunchy bell peppers, and zesty lime dressing for a refreshing meal.
Ingredients
- 2 bunches kale, roughly torn
- 2 tablespoons olive oil
- 1 1/2 cups cooked quinoa
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 2 ears corn, husked and kernels chopped off
- 2 mangos, chopped
- 1 jalapeño, seeded + chopped
- 1 cup cooked black beans
- 1 avocado, sliced
Instructions
- Add the kale to a large salad bowl with a tablespoon or two of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes or until the kale begins to break down and soften a bit.
- To the bowl add the quinoa, bell peppers, corn, mango, jalapeño, and black beans. Drizzle on the vinaigrette and toss.
- Add the avocado. Top with toasted tortillas or chips. EAT!
- For the Sunflower Honey Lime Vinaigrette: Add the sunflower seeds, olive oil, honey, and lime juice to a high powered blender or food processor.
- Process until completely smooth. If needed, add water to thin the vinaigrette. Stir in the chopped cilantro, salt and pepper.
- The vinaigrette can be made a few days in advance and kept in the fridge.
Notes
- Massage the kale for at least 2-3 minutes to ensure it softens properly.
- Use ripe but firm mangos for the best texture and sweetness.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use ripe but firm mangos for the best texture and sweetness.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.