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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.
Can anyone help on where to find Thai basil?
Hi Susannah,
Your local grocery store might carry it, I would ask someone who works there for help. If not, any Asian food market will definitely have it! Please let me know if you have any other questions! xx
Love this salad! It’s very light and clean – for Cilantro haters like me I used 1 cup parsley, 1 cup Thai basil, and half a cup of mint. The mint really brightens the salad up and adds to the Thai flavors in the dish!
Thanks for sharing this recipe! Your salads are always so creative and delicious!
Hey Meagan,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! Thanks for sharing what worked well for you! xxT
Great recipe and held up for days. I used the lucinato kale, easy to clean and store until ready to use. Also, I did not include the corn.
Hi Jane,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
What kind of kale did you use? Lacinato kale?
Hey Courtney,
I like to use Tuscan or red kale, but whatever you like will work! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! How would you recommend grilling the corn if I don’t have a grill? I have a glass cooktop stove and Staub enameled skillets, though…
Thanks! Excited to try this salad!
Hey Tamara,
Just pop them under the broiler in your oven:) Please let me know if you have any other questions, I hope you love the recipe!! xx
Thanks so much! I served it for a large group today and it was a hit! Super interesting combo of ingredients and such a zesty dressing. Everyone loved it! Definitely will be making again. Thank you!
Hey Tamara,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
Hello!
how long does the dressing last.. would it be ok to make it the day before?
Thank yoU! Love your recipes!
Hey there,
Sure, that would be totally fine for you to do!! Please let me know if you give this recipe a try, I hope you love it!! xTieghan
This salad is executed perfectly. I didn’t have quite the amount of cilantro it called for and used regular basil and some parsley but the taste was still off the charts. I can’t imagine how good the dressing will
Be tomorrow. It would be good with some shrimp. I may add some pasta next time and make it a cold pasta salad. Perfect for a grill side.
Hi Kate,
Happy Sunday!! I love to hear that this recipe was a winner, thanks a lot for trying it out and sharing your review! xxT
This salad with blackened salmon is ?! Thank you.
Hey there,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
Ok, this might not be a popular or sane question but is the an alternative to all the cilantro? I can tolerate a little, and this recipe looks amazing! Just wondering…..
Hey Jeanne,
You could do another herb you enjoy like basil or parsley:) Let me know if you have any other questions, I hope you love this recipe! xTieghan
This was so delicious! I loved all the flavors together. My only wish is that my family would eat it because it was a lot for myself and didn’t keep well with the mangoes in it. I will definitely make again when I have friends over!
Hey Kerri,
Wonderful!! Love to hear that this recipe was a winner, thanks for sharing your review and making the recipe!! xTieghan
This was amazing! Love the variety of colors of the different ingredients for the salad and the dressing was so freakin good! I forgot to keep the dressing on the side so I’ve already mixed it in, hopefully it lasts for a few days. Little labor intensive for my personal liking but it’s well worth it! I added some falafel with it for protein and was very satisfied. Thank you Tieghan!
Hey Chelsea,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT
Probably my new favorite salad…I added grilled chicken and it was SO good!
Hey Tammy,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
Hey Tieghan,
If you’re planning on having lots of leftovers with this, would you recommend mixing everything together at once or keeping everything separate and mixing it when it’s time? Just worried about everything getting slightly soggy in the fridge the longer it sits. Can’t wait to try this this weekend! 🙂
Hey Emma,
I would definitely keep the dressing on the side so that you can enjoy the salad throughout the week. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I would first like to say this is the salad of my dreams. SO good and so colorful. I grilled some seasoned shrimp on my grill pan along with the corn and truly, incredible. I give it 4 stars for one reason and one reason alone: this salad probably took me an hour to prepare. I did choose to massage the kale first which added a few minutes, but between the chopping and grilling and mixing the dressing man was this bad boy labor intensive. Perhaps now that I have made it once I will be better at it the second time around. I still highly, highly recommend though especially for guests! I did add about 2 tsp of honey to the dressing as well.
Hi Taylor,
Awesome!! Thanks a lot for giving this recipe a try and sharing your review! Love to hear that it was enjoyed! Sorry this took you longer than expected. Have a great weekend!☀️ xx
Do you have a recommendation for another dressing to sub for cilantro lime if someone is averse to cilantro? Love your recipes so much! Thanks for all
Hi Cat,
You could use anything you like, homemade ranch would be yummy! You could also just replace the cilantro with another herb like basil or parsley. Let me know if you give this recipe a try, I hope you love it! xx
This is a beautiful salad and my guests enjoyed it, but I felt the dressing was a little flat and perhaps the flavors were overwhelmed by the tahini (I used Kroger brand)? You couldn’t taste any spice from the jalepeno and the cilantro flavor didn’t really come through. Having leftovers today, I mixed some oil and vinegar bottled dressing into the cilantro dressing and that seemed to brighten the flavor. Will definitely make again, but go easier on the tahini next time.
Hey Christine,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear about the dressing! You could always use some greek yogurt in place of the tahini. I hope this helps! xx