Prep 15m Cook - Additional - Ready In 15m
Servings 4 servings Calories 372.9

This is a delicious summer salad. Great as a dinner salad with some grilled chicken or fish, or as a side. This is my first experience with kale, and I’m hooked! Add nuts (walnuts, cashews, slivered almonds), sunflower seeds, or dried fruit (cranberries or cherries) for some added texture and deliciousness! I also like to add thinly sliced red bell peppers or Shepherd peppers; it is a salad, anything goes! The citrus vinaigrette is light and refreshing. Sometimes I want a sweeter vinaigrette, hence the addition of marmalade. Apricot would work well, too. A great summertime salad.

Recipe Ingredients

  • 6 cups shredded kale
  • 1 avocado - peeled, pitted, and cubed
  • ½ mango - peeled, seeded, and cubed
  • ⅓ cup chickpeas (garbanzo beans)
  • ⅓ cucumber, thinly sliced
  • 6 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon sunflower seed kernels, or to taste
  • 1 teaspoon Dijon mustard
  • ½ teaspoon poppy seeds
  • ½ teaspoon orange marmalade, or to taste

Cooking Directions

  1. 1 Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
  2. 2 Stir avocado, mango, chickpeas, and cucumber into kale.
  3. 3 Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

Nutrition Facts

  • Calories 372.9
  • Carbohydrate 25.6 g
  • Fat 30 g
  • Fiber 7 g
  • Protein 6.1 g
  • Saturated Fat 4.1 g
  • Sodium 139.8 mg
  • Sugar 5.4 g

Chef's Notes

You can use any oil in place of olive oil.


  1. I really liked this recipe! The kale I grew in my garden was really mild and not bitter. I did not have enough mango so I added some pineapple Yum! I added about 1/4 cup of sugar and no marmalade. I also didn't have rice wine vinegar so I used red wine vinegar. No chickpeas - Read more ...
  2. We LOVE Kale and we LOVED this recipe. It has everything ingredient in it that we like so this was a great and refreshing change from the usual salad for dinner. Lite and tangy and you can taste every ingredient. No need to tweek either. I made it as written. So good! Thanks weeble for - Read more ...
  3. I didn't tweak this delicious salad at all! It made a lovely supper on a hot summer's evening. Thanks for sharing Weeble!
  4. A very good gentle tasting salad. For me I would prefer a bit more bitterness in the dressing but for my family it was perfect.
  5. This was a lovely combination of tastes and textures. The dressing was perfect - hint of sweetness but not overly sweet. Loved the combination of mangoes and avocados and the chick peas added a bit of substance or "meatiness" to the salad. I made it as per the recipe and it was delicious! If I - Read more ...
  6. I made this before it was kitchen approved. A delicious salad summer and all year long. I love salads and like to try different ones. I did not add the poppy seeds or sunflower seeds(personal preference) Left all else as is yummy. Thanks for sharing weeble...

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