Southwest Mango, Kale, and Quinoa Chopped Salad
This refreshing salad is packed full of flavor
Foto: Half Baked Harvest
Ingredients
- 2 bunch es kale, roughly torn
- 2 tablespoons olive oil
- 1 1/2 cups cooked quinoa
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 2 ears corn, husked and kernels chopped off
- 2 mangos, chopped
- 1 jalapeño, seeded + chopped
- 1 cup cooked black beans
- 1 avocado, sliced
- cotija cheese, crumbled
- 1/3 cup shelled sunflower seeds, lightly toasted
- 1/3 cup olive oil
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- kosher salt and pepper
Steps
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1. Add the kale to a large bowl salad bowl with a tablespoon or two of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes or until the kale begins to break down and soften a bit.2. To the bowl add the quinoa, bell peppers, corn, mango, jalapeño, and black beans. Drizzle on a little of the vinaigrette and toss. Add the avocado and cheese. Top with toasted tortillas or chips. EAT!
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1. Add the sunflower seeds, olive oil, honey, and lime juice to a high powered blender or food processor. Process until completely smooth. If needed, add water to thin the vinaigrette. Stir in the chopped cilantro, salt and pepper. The vinaigrette can be made a few days in advance and kept in the fridge.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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