This Kale Mango Quinoa Salad is packed with kale, mango, quinoa, avocado and topped with cashews, radishes and a super clean lemon vinaigrette!
It’s always surprising to me how much my tastes change with the seasons. When the weather breaks, and the sun comes out, I crave fresh fruits and veggies! In the winter, I need warm food and plenty of carbs and cheese. I basically live off of pasta and soup! Once spring comes, that changes for me, and you’ll see the recipes that I post here on Blackberry Babe change as well.
I developed this Kale Mango Quinoa Salad recipe with the desire to fill satisfying my spring and summertime cravings, and to have a completely plant based recipe that is very filling and satisfying.
Did you know that more and more people are going vegan? Last year, the number of vegans in the United States grew by over 600%. The reasons for going vegan vary; from health, to the desire to conserve resources.
I think that I would have a tough time going vegan completely, because I love dairy products and eggs. But, I think that incorporating more plants into our diets is a very good thing. This Kale Mango Quinoa salad great vegan or vegetarian salad option, but the incorporation of quinoa helps add filling protein and carbohydrates.
A good salad needs to have an interesting mix of ingredients. Adding crunchy ingredients like earthy radishes and salty cashews nicely balances the sweetness of the diced mangoes.
- 4-5 cups kale, chopped
- 2 cups cooked quinoa
- ½ cup sliced radishes
- 3 tbsp olive oil
- 2 tsp lemon juice
- 1 garlic clove, minced
- Salt and pepper
- 1 mango, cut into slices
- 1 avocado, cut into slices
- 1 cup cashews
- In a large bowl, mix kale, quinoa, and radishes.
- In a small mixing bowl, combine olive oil, lemon juice, and garlic. Add salt and pepper to taste. Whisk together and pour evenly on your kale mix.
- Add mango slices and avocado slices on top. Garnish with cashews.