Kale Mango Salad

This kale mango salad is the perfect dish for anyone who wants to incorporate more whole leafy dark greens into their diet. It’s rich in flavour, yet lightweight, which makes it ideal for lunch or dinner, especially in summer. 

2-3 Servings

Kale (4 hands full)

1 Mango

2 small red onions

½ cup chopped parsley

1 cup chickpeas

1 Bell paper

1 Avocado

For the dressing:

1/8 tsp cayenne pepper

1/8 tsp Black pepper

2 tbsp dried basil

1/8 tsp cumin

4 tbsp apple cider vinegar

2 tbsp Peanut butter

2 tbsp Tahini

½ tsp Soy sauce

3 tsp Nutritional yeast

1 tbsp Maple syrup

Kitchen Sieve

Knife*

Bowl

Cutting board

Step 1 

Wash the kale and other veggies properly under running water to remove contaminants and minimize pesticide residues. Remove the kale leaves from the stem and cut them into bite-size pieces. I also massaged the kale to make it softer. To do so, put your clean hands into the bowl with the kale and squeeze the leaves until they become smooth. This will also enhance the kale’s flavour. 

Chop the rest of the veggies and the mango to your liking and add everything to a bowl.

Step 2

For the chickpeas, I used dried ones I had prepped and stored in my freezer. To use frozen chickpeas, grab a pan, like a saucepan, add some water and the frozen chickpeas, and bring everything to a boil. It only takes around 2 minutes, and your chickpeas are ready.

Otherwise, you can use canned chickpeas, which you clean under running water and add to your salad as the primary protein source. 

Step 3

Prepare the dressing by mixing all the ingredients in a small bowl. Add water to your liking and stir until the dressing is creamy. Mix the dressing with your salad, and it’s ready to enjoy!

Step 4 

You can serve your salad plain with bread, like my basic sourdough bread, on the side or add rice, quinoa, potatoes, or any other carbohydrate source you like.  

Tip

To make the kale mango salad even healthier, you could add superfoods like seeds or nuts. Chopped walnuts are fantastic with kale, and pumpkin seeds add a kick of flavour and some crunchiness.