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Currently craving this southwest mango, kale, and quinoa chopped salad.
I feel like every trip is always filled with so many different awesome foods. But by far, my favorite meal of this trip was a KILLER four course Italian meal from the most quaint little restaurant called Mama Mia’s in Pacific Beach in San Diego. <–if you’re in the San Diego area, head to Mama Mia’s for some delicious antipasto, breads, pastas, and desserts. We went on Sunday night for Mother’s Day and it couldn’t have been more perfect. Cute little twinkling lights, an amazingly enthusiastic staff (who put together a huge table so that all 19 of us could be together) and amazing food. I love when you go to a restaurant and the owner and staff are so excited to share their food with you…what a great night!
Today I am finally back home! Even though my trip was great, it was so jam-packed. And to be completely honest, I really missed some home cooked meals. I’m longing for green, crunchy veggies, and sweet fruits…the good for me food, and this salad is on my menu today for lunch and dinner.
I made this mango kale salad before I left a couple of weeks ago, but I swear I was dreaming about it on the plane late last night. What is it about late night flights that always has me starving. I got home around two am and basically ate all the food I could find that was still edible. Anyone been there?
I wished I had this salad on hand because it is SO good, and full of ingredients I love…veggies, quinoa, fruit, and lots of avocado…plus just a little salty cheese.
Best part? It’s incredibly quick and easy to whip up. Especially if you already have cooked quinoa on hand.
The chopped kale gets massaged in a little olive oil, salt, and pepper. Then just toss in some quinoa, bell peppers, fresh corn (so very excited for this to be making an appearance in the grocery stores again), lots of sweet fresh mango, a little jalapeño…for some heat, black beans, avocado, and then just a touch of cotija cheese (you can also use crumbled feta as well).
For the vinaigrette I really wanted to do something fun and different. I decided on a sunflower seed based vinaigrette with lots of fresh lime juice and a touch of honey. The sunflower seeds have amazing flavor and really add a nice nutty taste to the salad, but not in an overpowering way. I also love the combo with the mango. Everything just works really well together.
Plus, seeing as this is a southwest summer salad, it’s a must that we top it with some crunch, insert the tortilla chips. I made homemade chips by simply slicing thin some corn tortillas and tossing them with a little olive oil, chili powder, salt and pepper. When they came out of the oven I zested some fresh lime over top. <–talk about addicting.
And DONE.
This is perfect for making on a Sunday or Monday night and then eating the leftovers for lunch or dinner the next day. The salad stores really well in the fridge and the flavor develops more over time, so you could even just pack it for lunch throughout the week.
Basically it’s the all around perfect salad and my new go-to for the warmer months of the year.
OKok, and if you’re a mango freak like me, you will LOVE this salad.
Keeping today’s post on the shorter side as I’m hitting the ground running today in an attempt to get caught up with work. So sorry if you guys have left comments and they have not been responded to. Working on it all today!!
Happy (detox…literally) Salad Wednesday!
Southwest Mango, Kale, and Quinoa Chopped Salad
Ingredients
Sunflower Honey Lime Vinaigrette
- 1/3 cup shelled sunflower seeds, lightly toasted
- 1/3 cup olive oil
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- kosher salt and pepper
Instructions
- 1. Add the kale to a large bowl salad bowl with a tablespoon or two of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes or until the kale begins to break down and soften a bit.2. To the bowl add the quinoa, bell peppers, corn, mango, jalapeño, and black beans. Drizzle on a little of the vinaigrette and toss. Add the avocado and cheese. Top with toasted tortillas or chips. EAT!
Sunflower Honey Lime Vinaigrette
- 1. Add the sunflower seeds, olive oil, honey, and lime juice to a high powered blender or food processor. Process until completely smooth. If needed, add water to thin the vinaigrette. Stir in the chopped cilantro, salt and pepper. The vinaigrette can be made a few days in advance and kept in the fridge.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Honest. New favorite salad.
How many grams of kale please?
Hi there,
So sorry, I do not have that measurement in grams for this recipe. Please let me know if I can help in any other way! xT
I’m such a huge fan of your website and cookbook! Plan to make this yummy salad this week and trying to decide on what protein to add…do you recommend chicken or salmon? Thanks!
Hi Anderson,
Thanks so much for your kind message! Honestly I don’t think you can go wrong either chicken or salmon, either one would be great! I hope you love the recipe! xTieghan
My boyfriend is one of those non-cilantro people, is there an herb I should substitute or would you make it without?
Hey Amy! I always like to recommend fresh basil in place of cilantro. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this salad for dinner tonight and LOVED it. We always come to your website for salad ideas, and they are ALWAYS amazing!
I am so glad you loved this Sara! Thank you!
The dressing tastes amazing, but it’s the texture of hummus! Help!
Thank you Ari!
Excellent salad, made this tonight. Added fresh blueberries, it was amazing!
Thank you!
I made this to accompany your smoked gouda chicken cranberry tomatillo enchiladas. I loved all the flavors and textures happening here. I adore the kale and quinoa combo. Massaging the kale is key to make it more palatable. Plus i have been eating this for breakfast, topped with a fried egg. Delish.
Thank you so much Rachel!
Tried this recipe today because I had some leftover kale & mango. I have to say this salad is sooo delicious and this vinaigrette just became my new favourite.
That is always awesome to hear! So glad you love this Pika, thank you!!
This looks delicious! But my husband rolls his eyes at vegetarian meals. Could I add chicken to this?
Of course! I think chicken would be amazing! Let me know if you have questions. Hope you love the salad!
I made this for a group of friends yesterday and everyone LOVED it! What a delicious hearty salad! And I loved the dressing. Who knew you can blend up sunflower seeds?!
That is so amazing to hear!! Thank you Katie!
I love mango in anything. Beautiful salad!
Definitely one of the best! Thank you, I hope you enjoy this salad Jennifer!
I’m a dedicated kale salad lover, especially with a little oil and spice massage. And then you piled on so many other food loves of my life! As much as I love to travel, I’m the very same – ready to gorge on greens the second I get home. And this salad is just perfect!
I hope you enjoy this salad Marissa! Thank you so much!
Loved it! All three neighborhood stores were out of Kale so I substituted baby spinach. That was the only change. Thanks as always for your creativity.
I am happy it turned out great for you David! Thank you!
I was away this past week too Tieghan and feel like I need something extra healthy to eat now that I’m home. This salad looks like the perfect option. So nice and clean and healthy.
I hope you love this Mary Ann! Thank you!
Every bite sounds delicious and I can’t wait to make this over and over this summer!
I hope you love it, Matt! Thank you!