This kale mango salad is sunshine in a bowl. With juicy mango chunks, hearty kale, sweet orange slices, and a zesty honey lime vinaigrette. It's the kind of salad that feels just as good as it tastes. I love making it for easy weeknight dinners, summer lunches, or as a vibrant side for BBQs and potlucks. It's colorful, fresh, and packed with naturally nourishing ingredients.
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As a holistic nutritionist, I love incorporating greens into our meals, and I've made this kale mango salad more times than I can count. I've got my sister making it for her family too!
It's a favorite salad in our kitchen with the perfect mix of sweet, tangy and crunchy. And it's simple enough for everyday meals. Just a few pantry staples, a ripe mango, and 15 minutes! If you can't find blood oranges feel free to use any orange variety you like. Sweet clementines work well too.
Serve this mango kale salad as a side dish with my simple chicken muffins, juicy homemade sloppy joes, or my veggie burgers made with chickpeas. And if you love kale you should try my easy kale salad with peanut vinaigrette, or my kale and white bean vegetable soup.
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Why You'll Love This Kale Mango Salad
- Refreshing and flavorful: Sweet mango, oranges, and lime bring so much brightness to the earthy kale.
- Easy to prep: This hearty salad comes together in minutes with wholesome ingredients.
- Perfect for a hot summer day or cool weather: Light, fresh, and not weighed down with heavy dressing; and cozy enough for cooler days.
- Meal prep friendly: This delicious salad holds up well in the fridge for a quick grab-and-go lunch.
Recipe Ingredients for Kale Mango Salad
Ingredient Notes:
- Raw kale: Curly kale or lacinato kale leaves both work. Massage with a bit of dressing to soften that tough texture.
- Ripe mangos: Ripe and juicy for the best natural sweetness.
- Blood oranges: I love using blood oranges for that tart sweetness that pairs really well with the kale. If you can't find them in the grocery store, swap with your favorite variety of orange.
- Sliced almond: For crunch and a nutty finish. Pumpkin seeds can also be used.
- Honey: Balances the tart lime with just the right touch of sweetness. Maple syrup will work in a pinch.
- Lime juice: Adds a bright citrusy zing.
- Dijon mustard: Helps emulsify the flavorful dressing. and adds a little kick.
How to Make Kale Mango Salad
Make the Vinaigrette
Whisk together all the dressing ingredients until smooth and emulsified.
Massage the Kale
Toss chopped kale with a little of the vinaigrette and massage it with your hands to soften the leaves.
Assemble the Salad
Add mango and blood orange slices to the bowl. Toss with more dressing.
Top and Serve
Sprinkle with sliced almonds just before serving.
Variations and Swaps
- Swap mango with pineapple or peaches if that's what you have on hand.
- Add some creamy avocado for richness, or some red onion, red bell pepper, or sunflower seeds for some extra crunch.
- Want to add protein? Toss in some chickpeas, black beans or grilled chicken to turn it into a main dish.
Expert Tips
- Massage that kale! Don't skip this step, it makes a huge difference in the texture and flavor.
- Use ripe mango: A slightly soft mango will be juicy and sweet. If it's too firm, it won't have the same flavor.
- Prep ahead: This kale salad with mango keeps well for a day or two, just leave out the almond slices until ready to serve so they stay crunchy.
- Double the vinaigrette: It's so good, you'll want extra for other salads or to drizzle over roasted veggies.
Fresh is best for flavor and texture, but frozen mango chunks (thawed and drained) will work in a pinch
Lacinato (dinosaur) kale is softer and easier to work with, but curly kale also works well, especially once massaged.
Yes! It holds up well thanks to the sturdy kale. Just keep the dressing separate (or lightly dress it) and add the sliced almonds right before serving.
Serving Suggestions
This mango kale chopped salad makes a great side, but it's hearty enough for lunch on its own. Here are a few ways to enjoy it:
- Pair the salad with my stuffed portobello mushrooms for a light, veggie-packed dinner.
- Serve it alongside baked salmon or grilled shrimp for a bright, balanced meal.
- Pack it into mason jars for easy lunches during the week.
Storage Tips
- Store any leftover kale mango salad in an airtight container in the fridge. It's best eaten within 2 days for maximum freshness. If you're making the salad in advance, add all the ingredients except the mango, oranges, and almonds. They should be added just before serving if possible.
Main Dishes to Pair With Kale Salad
📖 Recipe
Kale Mango Salad with Honey Lime Vinaigrette
Equipment
- 1 large salad bowl
- 1 small bowl
Ingredients
Kale salad:
- 2 (907 grams) bunches curly kale, stems removed and chopped, (about 227 to 340 grams per bunch)
- 1 large mango, cut in julienne (matchstick) or diced
- 2 blood oranges, slice off peel and cut into wheels
- ½ cup (46 grams) sliced almonds
Honey lime vinaigrette:
- ¼ cup (54 grams) extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- zest of one fresh lime
- 1 clove garlic, minced
- ¼ teaspoon fine sea salt
Instructions
- In a small bowl whisk together the olive oil, honey, red wine vinegar, lime juice and zest, garlic and sea salt until smooth and emulsified.¼ cup extra virgin olive oil, 2 tablespoons honey, 2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, zest of one fresh lime, 1 clove garlic, ¼ teaspoon fine sea salt
- Toss chopped kale with a little of the vinaigrette and massage the kale with your hands (by repeatedly scrunching an releasing) for a few minutes to soften the leaves.2 bunches curly kale, stems removed and chopped
- Add mango and blood orange slices to the bowl of kale. Gently toss with remaining dressing.1 large mango, 2 blood oranges
- Sprinkle with sliced almonds just before serving.½ cup sliced almonds
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Notes
- Store in an airtight container in the fridge for 2 days. If making in advance, add all ingredients except the mango and oranges. They should be sliced just before serving if possible.
- Massage that kale! Don’t skip this step, it makes a huge difference in the texture and flavor.
- Use ripe mango. A slightly soft mango will be juicy and sweet. If it’s too firm, it won’t have the same flavor.
- Prep ahead. This kale salad with mango keeps well for a day or two, just leave out the almond slices until ready to serve so they stay crunchy.
Mike says
This salad is a must! So fresh and tasty for a side to a summer barbeque!
Jacqui Wilson says
Thanks for the nice comment - I'm really glad you're enjoying the salad! Happy BBQing!
Ella says
This salad is my go-to summer meal! Super fresh and delicious. I highly recommend! Thanks Jacqui 🙂
Jacqui Wilson says
Hi Ella, you're so welcome! I'm glad you're enjoying the salad!