Kale Mango Salad
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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Servings: 6 servings
Equipment
- 1 large salad bowl
- 1 small bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.
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