The sun is shining and I think spring has finally arrived! Even more of a reason to whip up one of my recent salad obsessions, my Tropical Mango Avocado Kale Salad, for lunch!
Last weekend we got 22″ of snow and this past weekend after a couple days of warm weather the snow has almost melted. Today it’s suppose to get up to 70 so I suspect it will all be gone. Up until these last few days the only way to get my sunshine was to whip up and enjoy salads like this one with all the warm tropical flavors. Mangos, avocado, and coconut have been staples for weeks. Not that these foods normally aren’t as they usually are always in our kitchen I just can’t remember the last time I’ve eaten this many mangos.
Mangos are S’s favorite so I have them on hand for her but this season they are especially good so I’ve been buying at least twice as many, if not more, than usual.
I love a good salad! When it comes to salads though I have some criteria. A good salad has to have flavor, texture, and nutrition and the more of each the better. When I hear people say salads are boring I often wonder what the heck kind of salad they’re eating. My salads are anything but boring, of course I might be bias.
This Tropical Mango Avocado Kale Salad has all 3 requirements.
Packed with sweet juicy mango and toasted coconut along with avocado and veggies and a creamy lightly sweetened yogurt dressing (dairy free/vegan). Crunchy cucumbers and jicama, creamy mango and avocado, and another layer of crunch with the toasted coconut chips. Fresh veggies and fruits packed with vitamins and minerals. Fiber rich kale, jicama, coconut, and avocado along with the healthy fats in the coconut and avocado keep you full and satisfied for hours.
Tastes good and good for you, I’m in! Like a favorite song I’ll keep this on repeat for lunch as long as I can.
Like the looks of this Tropical Mango Avocado Kale Salad you have to check out my Asparagus Avocado Mango Rice Bowl. Or maybe you want something with less green and some grains it might be for you.
If you’re here for Meatless Monday, I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah. I also hope you check out and are inspired by the recipes linked up below.
|Prep Time||10 minutes|
- 5-6 oz baby kale
- 2 in small Persian cucumbers, sliced and cut in half
- 6 oz jicama, cubed
- 1 ripe mango, sliced
- 1/3 c toasted coconut chips* (Bare Snacks Toasted Coconut Chips)
- 1 small avocado, sliced
- 1/3 c unsweetened almond milk yogurt (Kite Hill Unsweetened Plain Greek Style Almond Milk Yogurt)
- 1 TBSP honey/agave
- 1/2 tsp grated fresh ginger
- juice half a lemon
- Mix the ingredients together for the dressing and set aside.
- Divide salad ingredients into two bowls, assembling the salads.
- Drizzle or serve with dressing.
Like it, PIN it for later!
This is like sunshine in a bowl! There is not much better than a nice juicy mango. Here is to hopping the weather stays as sunny as this bowl!
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Deborah @ Confessions of mother runner
It’s definitely time to melt that snow and start eating spring like salads like this! Love jicama 🙂
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[…] linking up with Deborah at ConfessionsofaMotherRunner.com and Sarah at AWhiskandTwoWands.com for Meatless Monday. Be sure to check out the other posts from my fellow […]
This salad has spring/summer written all over it! Pinned to “Sensational Salads”!
This combines so many of my favorite things! *-* It looks delicious!