Kale, Mango, and Avocado Salad

Kale salad
Yasmin Fahr


  • bunch curly kale, cut into strips
  • 1   shallot, thinly sliced
  • champagne mango, diced
  • 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

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. 

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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. 


Calories per serving:

565 calories

Dietary restrictions:

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, No Sugar Added

Daily value:



  • Fat 80g 124%
  • Carbs 105g 35%
  • Saturated 12g 58%
  • Fiber 31g 125%
  • Trans 0g
  • Sugars 58g
  • Monounsaturated 52g
  • Polyunsaturated 12g
  • Protein 22g 44%
  • Sodium 108mg 4%
  • Calcium 424mg 42%
  • Magnesium 288mg 72%
  • Potassium 2,970mg 85%
  • Iron 7mg 41%
  • Zinc 4mg 28%
  • Phosphorus 554mg 79%
  • Vitamin A 1,210µg 134%
  • Vitamin C 422mg 703%
  • Thiamin (B1) 1mg 35%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 9mg 43%
  • Vitamin B6 2mg 87%
  • Folic Acid (B9) 629µg 157%
  • Vitamin E 16mg 82%
  • Vitamin K 1,536µg 1,920%
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