Mango Kale Chopped Salad with Cilantro Lime Dressing. This loaded chopped salad bowl is a mix of sweet mango, kale, cucumbers, bell peppers, and creamy avocado. Add some firey tanginess with a creamy cilantro lime dressing. Sprinkle on some toasted sunflower seeds to add a nice crunch with every bite. This vegan salad is sure to become a new warm-weather go-to. It’s no-cook, fast, easy to toss together, vegan, and totally delicious!
Just like clockwork, we have a few nice days of warm weather and sunshine and I’m making big salads full of color, flavor, and texture. This mango salad is something I could eat daily. It’s got so many of my favorite things…mango, avocado, and tons of cilantro.
It’s very Mexican-inspired with a touch of Thai flare and oh so delicious.
I’ve wanted to make a mango salad for a long time. Sure, I make salads with mango all the time. But this time I really wanted the mango to be the star. So I threw together a pretty chopped salad that’s perfect for spring and the upcoming summer days.
I drew inspiration from my brother, Brendan. He’s always telling me about all these salads he and Lynd’s make when they’re home. Typically Lynd’s doesn’t like fruit in her salad, but Brendan is a huge mango fan and he’s always adding them to dishes.
He was told me about a summery mango salad he makes and it sounded delicious. Almost like a mango-corn salad, but with the addition of kale to make it a little heartier.
Here are the quick details
So this may just be one of my fastest, easiest recipes yet. Which I feel is a good thing with lazy summer days ahead. These are the recipes we need right now!
Toss the kale, some cabbage, lots of sweet mango, cucumbers, bell peppers, and grilled corn in a big salad bowl. I actually like to use a large mixing bowl. Having something big really helps when tossing and getting all of those greens coated in the dressing.
For the dressing, simply combine everything in a food processor and you’re done. Absolutely so straightforward and nothing to it. In my book, the dressing is the best part. It’s a mix of cilantro, a small amount of Thai basil, jalapeños, lots of lime, ginger, oil, and then tahini to make it just perfectly creamy.
Last but not least, I add tajin (to taste), which isn’t needed but is delicious.
The dressing is spicy, tangy, and creamy with a perfect amount of ginger for a little kick. Honestly, it’s addicting and can be used in many other recipes.
And that’s it. Top with avocado and toasted sunflower seeds, then enjoy! The added bonus is that everything in this salad keeps really well. It’s great for meal prep and leftover lunch the following day.
It’s also delicious wrapped up in a tortilla and enjoyed with tortilla chips. Yummm!
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Lastly, if you make these Mango Kale Salad with Cilantro Lime Dressing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Mango Kale Chopped Salad with Cilantro Lime Dressing
Calories Per Serving: 354 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. In a salad bowl, combine the kale, cabbage, mango, cucumbers, bell peppers, and corn.2. To make the dressing. Combine all ingredients in a food processor and pulse until combined and creamy. Taste and season with tajin, salt, and pepper. 3. Pour the dressing over the salad. Toss well to combine. Top with avocado and sunflower seeds.