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Mango Kale Chopped Salad with Cilantro Lime Dressing. This loaded chopped salad bowl is a mix of sweet mango, kale, cucumbers, bell peppers, and creamy avocado. Add some firey tanginess with a creamy cilantro lime dressing. Sprinkle on some toasted sunflower seeds to add a nice crunch with every bite. This vegan salad is sure to become a new warm-weather go-to. It’s no-cook, fast, easy to toss together, vegan, and totally delicious!
Just like clockwork, we have a few nice days of warm weather and sunshine and I’m making big salads full of color, flavor, and texture. This mango salad is something I could eat daily. It’s got so many of my favorite things…mango, avocado, and tons of cilantro.
It’s very Mexican-inspired with a touch of Thai flare and oh so delicious.
I’ve wanted to make a mango salad for a long time. Sure, I make salads with mango all the time. But this time I really wanted the mango to be the star. So I threw together a pretty chopped salad that’s perfect for spring and the upcoming summer days.
I drew inspiration from my brother, Brendan. He’s always telling me about all these salads he and Lynd’s make when they’re home. Typically Lynd’s doesn’t like fruit in her salad, but Brendan is a huge mango fan and he’s always adding them to dishes.
He told me about a summery mango salad he makes and it sounded delicious. Almost like a mango-corn salad, but with the addition of kale to make it a little heartier.
Here are the quick details
So this may just be one of my fastest, easiest recipes yet. Which I feel is a good thing with lazy summer days ahead. These are the recipes we need right now!
Toss the kale, some cabbage, lots of sweet mango, cucumbers, bell peppers, and grilled corn in a big salad bowl. I actually like to use a large mixing bowl. Having something big really helps when tossing and getting all of those greens coated in the dressing.
For the dressing, simply combine everything in a food processor and you’re done. Absolutely so straightforward and nothing to it. In my book, the dressing is the best part. It’s a mix of cilantro, a small amount of Thai basil, jalapeños, lots of lime, ginger, oil, and then tahini to make it just perfectly creamy.
Last but not least, I add tajin (to taste), which isn’t needed but is delicious.
The dressing is spicy, tangy, and creamy with a perfect amount of ginger for a little kick. Honestly, it’s addicting and can be used in many other recipes.
And that’s it. Top with avocado and toasted sunflower seeds, then enjoy! The added bonus is that everything in this salad keeps really well. It’s great for meal prep and leftover lunch the following day.
It’s also delicious wrapped up in a tortilla and enjoyed with tortilla chips. Yummm!
Looking for other fresh recipes? Here are my favorites:
Peanut Chicken Spring Roll Bowls
Chili Crisp Chicken Mango Cucumber Rice Bowl.
Weeknight Peanut Chicken with Spicy Lime Mango
Lastly, if you make this Mango Kale Salad with Cilantro Lime Dressing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Mango Kale Chopped Salad with Cilantro Lime Dressing
Servings: 6
Calories Per Serving: 405 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5-6 cups shredded kale
- 1 cup shredded cabbage
- 2 mangos, diced
- 2 Persian cucumbers, chopped
- 1-2 bell peppers, thinly sliced
- 1 cup grilled or roasted corn
- 1-2 avocados, chopped
- 1/4 cup toasted sunflower seeds
Cilantro Lime Dressing
- 2 cups fresh cilantro
- 1/2 cup Thai basil
- 1/4 cup fresh lime juice
- 1 jalapeño, seeded, if desired
- 1 tablespoon fresh grated ginger
- 1/3 cup extra virgin olive oil
- 1/4 cup tahini
- tajin, to taste (optional) (I use about 2 teaspoons)
Instructions
- 1. In a salad bowl, combine the kale, cabbage, mango, cucumbers, bell peppers, and corn.2. To make the dressing. Combine all ingredients in a food processor and pulse until combined and creamy. Taste and season with tajin, salt, and pepper. 3. Pour the dressing over the salad. Toss well to combine. Top with avocado and sunflower seeds.
This is a tasty one! Big fan of the dressing. I added chicken and feta as well, mmmm good!
Hey Andrea,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
Tieghan, Wow, this salad is amazing! I just made it and we are enjoying it for dinner. The flavor combinations and textures are phenomenal. Perfect seasonal item to get excited for spring/summer! Your blog is so amazing and always uplifting to me.
– Nancy
Hey Nancy,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
This salad was SO yummy! Perfect summer salad!
Hi Haley,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
Tieghan,
You have done it again. The salad was outstanding! All the flavor combinations I would have never imagined. The dressing was so good we used the leftover on our salmon the next night
Thanks again
Hey Jeanne,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
Can you use dried Thai basil?
Hey Jeanne,
Sure, that will work, but if you can get fresh I would pick that first! Let me know if you give the recipe a try, I hope you love it! xxTieghan
Hello Again, I used dry Thai basil. It was very good, but I think you correct the fresh would have been even better
So many levels of flavor, make it just like the recipe reads!
Thank you for sharing this with us!
Hi Hilary,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT
Any suggestions for subbing the cilantro? I have several family members who can’t stand the taste of it.
I actually asked her this too! She said you can just leave it out altogether.
Thanks Jess!! Yes, leave it out or use another herb, it’s really versatile!!
Hey Pam,
Another herb like parsley or basil would be great to use. Please let me know if you give the recipe a try, I hope you love it! xx
Any alternative to corn? It is not something I can eat, unfortunately, but the salad looks delicious!
Hey Angie,
Sure, any other veggie you enjoy would work well, zucchini would be a great option! Please let me know if you give the recipe a try, I hope you love it! xx
Keto people please follow your own recipes/blogs.
Let everyone else enjoy healthy non restrictive delicious food!
Hi Tieghan, is there any other vegetable you would substitute for kale?
Hi Alicia,
You could use romaine lettuce in place of the kale. Please let me know if you have any other questions, I hope you love the recipe! xT
Hi Tieghan, I love the colors and the ingredients on this salad, but unfortunately the mangos doesn’t love me back, is there any other fruit you would substitute for it? I really want to try to make it. Thx
I made this for dinner tonight and I think peaches or pineapple would be a fine sub for the mango. The flavors were excellent!
Hey Kate,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
Hey there,
You could really use anything you like, pineapple would be a great option! I hope this recipe turns out amazing for you, let me know if you give it a try!! xx
Can I substitute the tahini with something?
Hi Suzanne,
Greek yogurt or mayo would also work well in place of the tahini. Please let me know if you give the recipe a try, I hope you love it! xx
Corn in our supermarkets this time of the year is completely tasteless. Until it’s fresh and local it really only adds fiber. What type of corn are you finding? I hate to have to wait another 6 weeks..
Trader Joe’s has frozen roasted corn!
Thanks for sharing Stephanie!!
Hi Jan,
My local Whole Foods had corn and it was great! You can try using canned corn here if you like:) Please let me know if you have any other questions! xTieghan
I agree, Jan T! We don’t have fresh corn in Maine until late July, at best. For awesome looking recipes like Tieghan’s, I roast frozen corn in the oven or you can lightly blacken frozen corn in a cast iron pan, stovetop or oven. I can’t wait make to make this salad!
Great idea Susan, I hope you love the recipe!!
Can I used red cabbage?
Hi Lena,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
I’d love to see some of your recipes modified for the popular Keto diet. You are my favorite on line chef – love all the flavors.
Thanks so much Amy!! Sorry, I am not familiar with Keto and really don’t like to put “diet” labels on my recipes:) I really believe in eat fresh, whole foods and limiting processed foods as much as possible and eating what makes your body feel good:) xTieghan