Kale Vegetable and Mango Salad | with Red Wine Vinaigrette

Kale Vegetable and Mango Salad | with Red Wine Vinaigrette

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

5 from 1 vote

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

Total Time: 6

Servings: People

Calories: 327kcal

Author: Yasmin Jackson

Ingredients

For the Red Wine Vinaigrette (Makes 16 Tablespoons)

1 tablespoon fresh dill finely chopped
2 teaspoons fresh oregano finely chopped
1 teaspoon fresh garlic crushed or finely minced
1/4 teaspoon sea salt or kosher (adjust for your diet)
1/8 teaspoon freshly ground black pepper https://amzn.to/39fRjw0
1 teaspoon honey (can use up to 2 teaspoons honey) I use raw honey
1 tablespoon whole grain dijon mustard https://amzn.to/2Qu7E9J
1/4 cup red wine vinegar https://amzn.to/3ddj8GC
3/4 cups extra virgin olive oil https://amzn.to/3rsnaQ9

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)

Get Recipe Ingredients

Instructions

Let's Make the Red Wine Vinaigrette:

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:

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.

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