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Mango Kale Chopped Salad with Cilantro Lime Dressing. This loaded chopped salad bowl is a mix of sweet mango, kale, cucumbers, bell peppers, and creamy avocado. Add some firey tanginess with a creamy cilantro lime dressing. Sprinkle on some toasted sunflower seeds to add a nice crunch with every bite. This vegan salad is sure to become a new warm-weather go-to. It’s no-cook, fast, easy to toss together, vegan, and totally delicious!
Just like clockwork, we have a few nice days of warm weather and sunshine and I’m making big salads full of color, flavor, and texture. This mango salad is something I could eat daily. It’s got so many of my favorite things…mango, avocado, and tons of cilantro.
It’s very Mexican-inspired with a touch of Thai flare and oh so delicious.
I’ve wanted to make a mango salad for a long time. Sure, I make salads with mango all the time. But this time I really wanted the mango to be the star. So I threw together a pretty chopped salad that’s perfect for spring and the upcoming summer days.
I drew inspiration from my brother, Brendan. He’s always telling me about all these salads he and Lynd’s make when they’re home. Typically Lynd’s doesn’t like fruit in her salad, but Brendan is a huge mango fan and he’s always adding them to dishes.
He told me about a summery mango salad he makes and it sounded delicious. Almost like a mango-corn salad, but with the addition of kale to make it a little heartier.
Here are the quick details
So this may just be one of my fastest, easiest recipes yet. Which I feel is a good thing with lazy summer days ahead. These are the recipes we need right now!
Toss the kale, some cabbage, lots of sweet mango, cucumbers, bell peppers, and grilled corn in a big salad bowl. I actually like to use a large mixing bowl. Having something big really helps when tossing and getting all of those greens coated in the dressing.
For the dressing, simply combine everything in a food processor and you’re done. Absolutely so straightforward and nothing to it. In my book, the dressing is the best part. It’s a mix of cilantro, a small amount of Thai basil, jalapeños, lots of lime, ginger, oil, and then tahini to make it just perfectly creamy.
Last but not least, I add tajin (to taste), which isn’t needed but is delicious.
The dressing is spicy, tangy, and creamy with a perfect amount of ginger for a little kick. Honestly, it’s addicting and can be used in many other recipes.
And that’s it. Top with avocado and toasted sunflower seeds, then enjoy! The added bonus is that everything in this salad keeps really well. It’s great for meal prep and leftover lunch the following day.
It’s also delicious wrapped up in a tortilla and enjoyed with tortilla chips. Yummm!
Looking for other fresh recipes? Here are my favorites:
Peanut Chicken Spring Roll Bowls
Chili Crisp Chicken Mango Cucumber Rice Bowl.
Weeknight Peanut Chicken with Spicy Lime Mango
Lastly, if you make this Mango Kale Salad with Cilantro Lime Dressing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Mango Kale Chopped Salad with Cilantro Lime Dressing
Servings: 6
Calories Per Serving: 405 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5-6 cups shredded kale
- 1 cup shredded cabbage
- 2 mangos, diced
- 2 Persian cucumbers, chopped
- 1-2 bell peppers, thinly sliced
- 1 cup grilled or roasted corn
- 1-2 avocados, chopped
- 1/4 cup toasted sunflower seeds
Cilantro Lime Dressing
- 2 cups fresh cilantro
- 1/2 cup Thai basil
- 1/4 cup fresh lime juice
- 1 jalapeño, seeded, if desired
- 1 tablespoon fresh grated ginger
- 1/3 cup extra virgin olive oil
- 1/4 cup tahini
- tajin, to taste (optional) (I use about 2 teaspoons)
Instructions
- 1. In a salad bowl, combine the kale, cabbage, mango, cucumbers, bell peppers, and corn.2. To make the dressing. Combine all ingredients in a food processor and pulse until combined and creamy. Taste and season with tajin, salt, and pepper. 3. Pour the dressing over the salad. Toss well to combine. Top with avocado and sunflower seeds.
Hi, if making a few hours in advance of serving- should I wait to dress until a few minutes before?
Hey Beth,
Yes, that will work nicely for you! Please let me know if you have any other questions, I hope you love this recipe! xT
So good! Well-balanced flavor, perfect for a summer bbq. Friends and family loved it, will definitely make again and would highly recommend.
*used plain hummus instead of tahini and excluded Thai basil
Hey Lindsey,
Thanks so much for trying this salad and sharing your feedback! Love to hear that it was enjoyed! xT
How is every recipe on half baked harvest amazing? This one is no exception. Got raving reviews. Absolutely delicious. So good with everything but especially delicious with just some tortilla chips and is also a wonderful side to any Mexican food.
Thanks so much, Sarah:) So glad to hear that this salad was enjoyed, I appreciate you making it! xT
So good!! I added a tablespoon of honey to the dressing and some green onions, just perfect!
Hey Deanna,
Awesome!! Thanks so much for making this recipe and your comment, I’m so glad it was yummy! xx
I liked this salad! For those who make green chutney (from cilantro, lime, etc) will find this taste to be familiar. Pro-tip: Use the cilantro stems as well. It will add to the flavor.
Hey Kimberly,
Amazing!! I’m so glad to hear this recipe turned out well for you, thanks so much for making it! Have a great weekend! xT
I used curly kale since I jumped straight to the instructions, and they didn’t specify lacinato kale. I think this would have turned out very differently had I used the right kind of kale. I used what I had on hand otherwise. Frozen mango chunks and Pepitas for sunflower seeds. Worked great, but the flavor isn’t distributed how I think it would be if the kale were a different texture.
Thanks for the feedback! xT
Hey Tieghan,
Thanks for the recipe, I can’t wait to try this one! What would be the best alternative to kale for this salad?
Hey Louisa,
I would use any other greens that you enjoy like romaine or arugula. Let me know if you give this recipe a try, I hope you love it! xx
Love this salad! I add feta and chicken and it’s so good!
Hey Andrea,
Love to hear this! Thanks so much for making this recipe and sharing your comment! Have a great weekend!🌼🌴
I was pretty sceptical as i hate kale but.. omg that salad is bomb! Perfect composition of flavour and textures! Thanks to you i’ve discovered so many delicious salads (my fav with candied walnuts, i do it almost everyday!). Thank you for amazing recipes!
Hey Klaudia,
Happy Wednesday! So glad to hear that this recipe was a hit, thanks for making it and sharing your review:)
I was so nervous to make this for my family because we have some cilantro haters, but everyone loved it! It has became our family’s go to salad.
Hi Victoria,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! xxT