Description
This is a delicious summer salad. Great as a dinner salad with some grilled chicken or fish, or as a side. This is my first experience with kale, and I’m hooked! Add nuts (walnuts, cashews, slivered almonds), sunflower seeds, or dried fruit (cranberries or cherries) for some added texture and deliciousness! I also like to add thinly sliced red bell peppers or Shepherd peppers; it is a salad, anything goes! The citrus vinaigrette is light and refreshing. Sometimes I want a sweeter vinaigrette, hence the addition of marmalade. Apricot would work well, too. A great summertime salad.
Ingredients
- 6 cups shredded kale
- 1 avocado – peeled, pitted, and cubed
- ½ mango – peeled, seeded, and cubed
- ⅓ cup chickpeas (garbanzo beans)
- ⅓ cucumber, thinly sliced
- 6 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon orange juice
- 1 tablespoon sunflower seed kernels, or to taste (Optional)
- 1 teaspoon Dijon mustard
- ½ teaspoon poppy seeds
- ½ teaspoon orange marmalade, or to taste (Optional)
Prep Time: 15 mins
Total Time: 15 mins
Servings: 4