Kale Salad with Mango Dressing
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This kale salad with mango dressing is light, colorful and ready in under 15 minutes. It’s a mix of crunch, sweetness and freshness that works just as well for a weekday lunch as it does for the holiday table.
You can serve it with Thanksgiving dinner, bring it to a summer barbecue or make it when you’re craving something fresh.
What’s in this kale salad
Pomegranate seeds add juicy pops of sweetness. I buy them every time they are in season because they make this salad special.
Kale is the base. It holds its texture and makes a sturdy bed for all the other ingredients.
Carrots bring crunch and color. Apples add crisp bites that balance the greens.
And then there is the mango dressing.
Mango dressing
You only need mango, honey, lemon juice and olive oil. Blend everything until smooth, taste and adjust.
It is fruity and zesty. This dressing lifts the whole salad. Sometimes I add a little more lemon juice if the mango is very ripe. It brings a nice balance.
Julia’s tips
- Cut everything into bite-sized pieces. The salad will be easier to eat.
- Massage the kale with a splash of olive oil before tossing. It softens the leaves while keeping their bite.
- Use pomegranate if you can find it. It makes a difference.
- The dressing can be made ahead and stored in the fridge for two days.
Keep the salad ideas going
- Kale and Beet Salad – earthy beets meet hearty kale in a simple but striking combo.
- Greek Salad – crisp veggies, olives and feta tossed the classic way.
- Fresh Kale Salad – another take on kale, light and easy with plenty of crunch.
- Tossed Salad – the kind of everyday mix you can throw together in minutes.
- Goat Cheese Salad – creamy goat cheese paired with greens and a touch of sweetness.
- Burrata Salad – soft burrata with fresh flavors that feel like summer on a plate.
Kale Salad with Mango Dressing Recipe
Ingredients
- 3.5 ounces kale leaves 100 grams
- 1 large apple
- 1 large carrot
- 1 mango ripe
- 1 large pomegranate
For the dressing (makes about 90 ml/3.4fl oz):
- 1 medium mango ripe
- 1 tablespoon honey
- 1½ tablespoon lemon juice freshly squeezed
- 4 teaspoons extra virgin olive oil
Instructions
- Wash all the ingredients thoroughly.
- Finely chop kale leaves and throw them in a bowl. Core the apple, and cut into thin slices/pieces. Peel the carrot and shave it into ribbons using the same peeler. Dice mango and deseed pomegranate.
- Throw all the ingredients in a bowl (or arrange on individual plates).
- Prepare the dressing by mixing all the ingredients in a blender. Once done, taste it. If you are happy with its taste, pour over the salad (if you like the dressing sweeter, add more honey. For a stronger citrusy flavor, add an extra squeeze of lemon juice).
- Serve as a starter, main or a side!
- Enjoy!
Honestly, it was absolutely delicious! I knew it would more than likely be good but did not expect it to be THAT good. You are right – it tastes better when the kale is cute very small.
Thank you so much! I see you are also on Instagram and will tag you the next time I make it.
Thanks so much for your feedback, Rozanna! :)
After having some Christmas cookies and other treats, this exactly what I would need! :) I love the colors and the combination of the kale with the mango and the other fruits sounds so refreshing and full of nutrients.
:) I think we all will need it after Christmas! :)
This salad is GORGEOUS! I love the colors. It definitely embodies the idea of “eating the rainbow” for optimum health. Kale is my favorite salad green and mango is my favorite fruit, so definitely a winner for me! Thanks for the recipe!
You are welcome! :) Hope you’ll give it a try! Have a lovely weekend!