Mango Kale Chopped Salad with Cilantro Lime Dressing

Name: Mango Kale Chopped Salad with Cilantro Lime Dressing
Prep time: 20 min
Total time: 20 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 5 -6 cups shredded kale; 1 cup shredded cabbage; 2 mangos, diced; 2 Persian cucumbers, chopped; 1 -2 bell peppers, thinly sliced; 1 cup grilled or roasted corn; 1 -2 avocados, chopped; 1/4 cup toasted sunflower seeds; 2 cups fresh cilantro; 1/2 cup Thai basil; 1/4 cup fresh lime juice; 1 jalapeño, seeded, if desired; 1 tablespoon fresh grated ginger; 1/3 cup extra virgin olive oil; 1/4 cup tahini; tajin, to taste (optional) ((I use about 2 teaspoons))

Mango Kale Salad with Cilantro Lime Dressing: A vegan no-cook, fast, easy to toss together salad that's sure to become your new summer go-to!

⏱️ 20 min 🔪 Prep: 20 min 📊 Easy 👁️ 3 views

👨‍🍳 Start Cooking

Mango Kale Chopped Salad with Cilantro Lime Dressing

Foto: Half Baked Harvest

Ingredients

6 servings

5 -6 cups shredded kale
1 cup shredded cabbage
2 mangos, diced
2 Persian cucumbers, chopped
1 -2 bell peppers, thinly sliced
1 cup grilled or roasted corn
1 -2 avocados, chopped
1/4 cup toasted sunflower seeds
2 cups fresh cilantro
1/2 cup Thai basil
1/4 cup fresh lime juice
1 jalapeño, seeded, if desired
1 tablespoon fresh grated ginger
1/3 cup extra virgin olive oil
1/4 cup tahini
tajin, to taste (optional) ((I use about 2 teaspoons))

Steps

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.