halfbakedharvest4.3
Southwest Mango, Kale, and Quinoa Chopped Salad
This refreshing salad is packed full of flavor
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
📝 Preparation Steps
1
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!
olive oil2 tablespoonscup olive oil1/3jalapeño, seeded + chopped1avocado, sliced1
2
Sunflower Honey Lime Vinaigrette
honey2 tablespoons
3
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.
olive oil2 tablespoonscup olive oil1/3honey2 tablespoonslime juice2 tablespoons
Nutrition Facts
calories
1112 kcal
fat Content
42 g
serving Size
1 serving
fiber Content
13 g
sugar Content
26 g
sodium Content
123 mg
protein Content
16 g
cholesterol Content
5 mg
carbohydrate Content
71 g
saturated Fat Content
6 g
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