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Southwest Mango, Kale, and Quinoa Chopped Salad | halfbakedharvest.com @hbharvest
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4.25 from 29 votes

Southwest Mango, Kale, and Quinoa Chopped Salad

This refreshing salad is packed full of flavor
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 696kcal


  • 2 bunches kale, roughly torn
  • 2 tablespoons olive oil
  • 1 1/2 cups cooked quinoa
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 2 ears corn, husked and kernels chopped off
  • 2 mangos, chopped
  • 1 jalapeño, seeded + chopped
  • 1 cup cooked black beans
  • 1 avocado, sliced
  • cotija cheese, crumbled

Sunflower Honey Lime Vinaigrette


  • 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.


Calories: 696kcal | Carbohydrates: 71g | Protein: 16g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 123mg | Potassium: 1292mg | Fiber: 13g | Sugar: 26g | Vitamin A: 9540IU | Vitamin C: 198.7mg | Calcium: 176mg | Iron: 4.5mg