Kale, Mango, and Avocado Salad Recipe


Nutrition

Cal/Serving: 566
Daily Value: 28%
Servings: 2

High-Fiber, Low-Sodium
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat40g62%
Saturated6g29%
Trans0g0%
Carbs54g18%
Fiber14g56%
Sugars27g0%
Protein10g20%
Sodium59mg2%
Calcium197mg20%
Magnesium131mg33%
Potassium1441mg41%
Iron4mg22%
Zinc2mg13%
Phosphorus241mg34%
Vitamin A17518IU350%
Vitamin C211mg352%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg20%
Niacin (B3)4mg21%
Vitamin B61mg42%
Folic Acid (B9)202µg51%
Vitamin E7mg33%
Vitamin K881µg1101%
Fatty acids, total monounsaturated26g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Kale salad
Yasmin Fahr

I used to always avoid salads with fruit in them, thinking that they just didn't belong there, but recently I've discovered how well fruits work in salads. In this one, for instance, the sweetness of mango adds a colorful touch to the salad that nicely pairs with the toasted pumpkin seeds and creamy avocado. 

Click here to see Dinner Recipes in 30 Minutes or Less.

4.5
Ratings8

INGREDIENTS

  • 1 bunch curly kale, cut into strips
  • 1 shallot, thinly sliced
  • 1 champagne mango, diced
  • 1 avocado, diced
  • 1 tablespoon toasted pumpkin seeds
  • Sprig of fresh parsley or cilantro, stems removed and roughly chopped
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste

DIRECTIONS

Crumple the kale in your hand to tenderize it before placing it in the bowl. Add the remaining ingredients, toss to combine, and season to taste. Let sit for 30 minutes or serve immediately. 

Recipe Details

Servings: 2
Total time: 10

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1 Comments

lili's picture

just came home from work. scroll down to find out something fast to make. while reading the recipes, keep hoping to come across the one that I have the ingredients already. Home run..I have everything for this salad...so happy

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