This salad is a perfect summertime salad when all you want is something cold, refreshing, citrusy, and mildly spicy (but that could just be me). You can make the dressing in advance so that when the time comes, all you would have to do is to assemble the salad!
Feel free to add proteins such as cooked quinoa, edamame beans, leftover tofu satay, etc.
Adding avocado cubes will add creaminess to this salad!
Store in the fridge, covered, up to a week. This will be a satisfying lunch for school, work, or a picnic! —Lauren Jun, MS, RD
Avocado oil or extra virgin olive oil
Apple cider vinegar
Lime juice, or juice of 2 limes
Clove of garlic, grated
Kale, or other green leafy vegetables
Lime juice or juice of one lime
Apple mango, sliced
Fennel bulb, sliced
Shredded red cabbage
Roasted cashew nuts
In This Recipe
Prepare the dressing by whisking all of the ingredients together in a small mixing bowl. Set aside.
Rinse the kale thoroughly. Remove the ribs from the leaves using a knife and chop into bite sizes. In a large mixing bowl, place kale, sprinkle a pinch of salt and lime juice, and massage the leaves.
Prepare the remaining ingredients. Peel and slice the mangoes into bite sizes. Slice the fennel bulb and red cabbage using a mandoline or a knife. Add into the mixing bowl.
Add in the cashew nuts and raisins. Toss the salad thoroughly until all of the ingredients are distributed.
Serve cold with the dressing drizzled over the salad or on the side.