Recipes

Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette

Name: Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette
Prep time: 15 min
Total time: 15 min
Ingredients: 6 cups shredded kale; 1 avocado - peeled, pitted, and cubed; 0.5 mango - peeled, seeded, and cubed; 0.33333334326744 cup chickpeas (garbanzo beans); 0.33333334326744 cucumber, thinly sliced; 6 tablespoons olive oil; 2 tablespoons rice wine vinegar; 1 tablespoon orange juice; 1 tablespoon sunflower seed kernels, or to taste; 1 teaspoon Dijon mustard; 0.5 teaspoon poppy seeds; 0.5 teaspoon orange marmalade, or to taste

4.6

(9)

6 Reviews

3 Photos

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.

Recipe by debbie eckstein

Updated on February 25, 2022

3

Prep Time:

15 mins

Total Time:

15 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Vinaigrette:

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)

Directions

Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
Stir avocado, mango, chickpeas, and cucumber into kale.
Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

Cook's Note:

You can use any oil in place of olive oil.

Nutrition Facts (per serving)

373	Calories
30g	Fat
26g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 373
% Daily Value *
Total Fat 30g	38%
Saturated Fat 4g	21%
Sodium 140mg	6%
Total Carbohydrate 26g	9%
Dietary Fiber 7g	25%
Total Sugars 5g
Protein 6g
Vitamin C 136mg	680%
Calcium 161mg	12%
Iron 3mg	14%
Potassium 817mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.