- 6 cups shredded kale
- 1 avocado - peeled, pitted, and cubed
- 1/2 mango - peeled, seeded, and cubed
- 1/3 cup chickpeas (garbanzo beans)
- 1/3 cucumber, thinly sliced
- Vinaigrette:
- 6 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon orange juice
- 1 tablespoon sunflower seed kernels, or to taste (optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon orange marmalade, or to taste (optional)
- Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
- Stir avocado, mango, chickpeas, and cucumber into kale.
- Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.
05/16/2018
recipepes.com
Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
