How to Make Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette - A Step-by-Step Guide

As the weather gets warmer, many of us start to crave lighter, fresher meals that are perfect for the summer months. And what better way to embrace the flavors of summer than with a vibrant and delicious salad? This Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette is the perfect recipe for those long, lazy days when you want something light and refreshing to enjoy.

This salad is not only delicious, but it’s also incredibly nutritious. Packed full of f...

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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 (Optional)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon poppy seeds
  • ½ teaspoon orange marmalade, or to taste (Optional)

Information

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Stir avocado, mango, chickpeas, and cucumber into kale.
  • 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

    373 cal.

    • Total Fat: 30g
    • Saturated Fat: 4g
    • Sodium: 140mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 7g
    • Total Sugars: 5g
    • Protein: 6g
    • Vitamin C: 136mg
    • Calcium: 161mg
    • Iron: 3mg
    • Potassium: 817mg