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–+ servings
Kale mango salad in bowl with kale leaves and mango cheeks on the side.
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4.34 from 3 votes

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
Cook Time0 minutes
Total Time10 minutes
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
Author: Anastasia Papapetros

Ingredients

  • 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
Metric - Imperial

Instructions

  • 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.

Video

Nutrition

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