Kale Mango Salad
Kale Mango Salad is a MUST try salad recipe that you will be making again and again. Ideal for pot lucks, barbecues, and weekday lunches.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: Australian
Keyword: avocado, kale, make ahead salad, mango, packable, pomegranate
Difficulty: Easy
Diet: dairy free, Gluten free, Paleo, Vegan, Vegetarian,, Whole30
Servings: 6 as a side
Calories: 431kcal
- 6 cups kale, shredded (approx. 1 bunch g / 14 oz)
- 300 grams avocado approx. 1 large, 11 oz
- 700 grams mango approx. 2 medium, 25 oz
- 1 cup pomegranate arils approx. 1 medium
- ½ cup Pistachios
- ⅓ apple cider vinegar
- ½ cup olive oil
- 1 tablespoon Pomegranate molasses sugar free
Wash the kale, trim and remove the stems, then shred finely, place in a large mixing bowl.
Add the oil and apple cider vinegar and massage the kale until soften.
Wash your mangos, peel,and cut into bite sized pieces, add to the kale.
Remove the arils from your pomegranate, add to kale and mango.
Peel and dice your avocado add to your bowl along with the crushed pistachios.
Season the salad and mix well until combined.
Arrange in a salad bowl and drizzle with the pomegranate molasses.
Keep chilled until ready to serve.
Calories: 431kcal | Carbohydrates: 38g | Protein: 7g | Fat: 31g | Saturated Fat: 4g | Sodium: 32mg | Potassium: 938mg | Fiber: 7g | Sugar: 22g | Vitamin A: 8071IU | Vitamin C: 131mg | Calcium: 133mg | Iron: 2mg