Kale Vegetables and Mango Salad | with Red Wine Vinaigrette

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This is a healthy and nutritious salad that is so easy to pull together, which makes it perfect for a quick lunch. Add shrimps, chicken or any other protein you appreciate to make it a great dinner. Just what the doctor ordered; green leafy baby organic kale works perfectly in this salad. It has a hearty texture with a slight sweet taste and it is packed with calcium, and fiber. Sweet red bell pepper adds more nutrients and color. The sweetness of the mango coupled with the tanginess of the red wine vinaigrette goes so perfectly. This salad, by itself, will fill you up. But why stop at just the salad when you can try paring it with these Chicken Meatballs and also Whole Wheat Pita Bread I hope you will make this recipe and enjoy it as much as we do. Please do subscribe for more healthy, wholesome and delicious recipes. Happy Cooking!

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5 from 1 vote

Kale Vegetable and Mango Salad | with Red Wine Vinaigrette

A healthy and nutritious kale vegetables and mango salad that's a perfect lunch treat.

Course Dinner, Entree, Gluten-free, Lunch
Cuisine American, Mediterranean
Keyword Bell Peppers, Best homemade salad dressing, Best Salads, Blue Cheese, Fruit Salad, Gluten Free, Homemade Salad Dressing, Homemade Vinaigrette, Kale and Fruit Salad, Kale Salad, Keto, Keto Diet, low carbs, Mediterranean., Red Wine Vinaigrette, Vegetables Salad, Vegetarian Cuisine
Prep Time 6 minutes
Total Time 6 minutes
Servings 2 People
Calories 327 kcal
Author Yasmin Jackson


For the Red Wine Vinaigrette (Makes 16 Tablespoons)

For the Salad:

  • 2 cups kale I use baby organic kale
  • 3/4 cups cherry tomatoes or grape and cut them in half or leave whole
  • 1 red bell pepper seeds removed and sliced
  • red onion thinly sliced. Use as much or as little as you like
  • 1/2 English cucumber diced
  • 2 slices Ataulfo mango diced (or use your prefered type of mango)
  • 2 ounces blue cheese use a good quality cheese and you can use up to 4 ounces
  • 1 to 2 tablespoons red wine vinaigrette (recipe included)


Let's Make the Red Wine Vinaigrette:

  1. In a measuring cup or bowl, add all the marinade ingredients. Whisk briskly until the vinaigrette is emulsified (creamy). Set aside while you assemble the salad.

    Note: The vinaigrette makes approximately 16 tablespoons. We use 1 to 2 tablespoons per person. The vinaigrette keeps for up to a week in the fridge. Bring to room temperature before using.

Let's Assemble the Salad:

  1. Prepare two salad serving bowls. Divide the salad ingredients into two. You can add the ingredients into the salad bowls in any order you prefer. I like to add kale as the base and then follow with the remaining ingredients. Pour 1 to 2 tablespoons of the red wine vinaigrette over each salad right before eating. Feel free to add your choice of protein beyond the cheese. Enjoy.

    Note: You can add as much veggies as you like.

Recipe Notes

Tutorial Video Available: Kale Vegetable Mango Salad | with Red Wine Vinaigrette

Nutritional information will vary depending on serving size and any additional protein you add.

I like to serve this salad with Chicken Meatballs and Whole Wheat Pita Bread

Nutrition Facts
Kale Vegetable and Mango Salad | with Red Wine Vinaigrette
Amount Per Serving
Calories 327 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Cholesterol 21mg7%
Sodium 811mg35%
Potassium 821mg23%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 8g9%
Protein 11g22%
Vitamin A 9192IU184%
Vitamin C 173mg210%
Calcium 316mg32%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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