Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette Popular Recipes

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Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette

"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."

Ingredients :

• 6 cups shredded kale
• 1 avocado - peeled, pitted, and cubed
• 1/2 mango - peeled, seeded, and cubed
• 1/3 cup chickpeas (garbanzo beans)
• 1/3 cucumber, thinly sliced
• Vinaigrette:
• 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
• 1/2 teaspoon poppy seeds
• 1/2 teaspoon orange marmalade, or to taste (optional)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 15M

• 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.

Notes :

• You can use any oil in place of olive oil.

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