Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette
Ingredients15 m servings 373 cals
- 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.
Per Serving: 373 calories; 30 g fat; 25.6 g carbohydrates; 6.1 g protein; 0 mg cholesterol; 140 mg sodium. Full nutrition
ReviewsRead all reviews 6
We LOVE Kale and we LOVED this recipe. It has everything ingredient in it that we like, so this was a great and refreshing change from the usual salad for dinner. Lite and tangy and you can tast...
A very good, gentle tasting salad. For me, I would prefer a bit more bitterness in the dressing, but for my family it was perfect.
This was a lovely combination of tastes and textures. The dressing was perfect - hint of sweetness but not overly sweet. Loved the combination of mangoes and avocados and the chick peas added ...
I made this before it was kitchen approved. A delicious salad, summer and all year long. I love salads and like to try different ones. I did not add the poppy seeds or sunflower seeds(personal p...
I really liked this recipe! The kale I grew in my garden was really mild and not bitter. I did not have enough mango so I added some pineapple, Yum! I added about 1/4 cup of sugar and no marmala...