Vegan Kale & Mango Salad

This colourful bowl is a replica of a salad I ordered earlier this summer in a fancy restaurant in North Vancouver. We’ve met some really cool people here in BC and we enjoy hanging out with them because we share the same passion for delicious food. But we also like it when the portions being served are satisfying! When my mango & kale salad arrived, I was quite shocked….it was not even a quarter of what you can see on the pic below!

 

vegan salad with mango, kale, avocado and almonds

 

The taste was pretty amazing though, really tasty and refreshing! Even though I left the restaurant pretty hungry, I decided to only remember the positive from the whole experience 😊 I promised myself that one day at home, I would have the same salad….and could get as much as I wanted. So here it is, follow this simple recipe step by step and prepare yourself for a burst of flavours!

 

vegan salad with mango, kale, avocado and almonds

 

The avocado and lime dressing works really well with this salad and add a nice touch of spice. I would recommend making it to as a regular/standard dressing might not bring the same result!

 

vegan salad with mango, kale, avocado and almonds

 

Servings: 4 people

Total Time: 20 minutes

 

Ingredients:

Salad:

– 1 beautiful ripe mango

– 1 bunches of kale

– 2 cups quinoa

– 3 handfuls slivered almonds

– 3 avocados

– olive oil

– salt & pepper

 

Avocado and Lime Dressing:

– 1 ripe avocado

– the juice of 2 limes

– 6 tbsp. olive oil

– 1 tbsp. white vinegar

– 3 to 4 cloves of garlic, peeled and chopped

– salt and pepper

 

Directions:

Start by bringing water to a boil in a large saucepan. Add a pinch of salt. Cook the quinoa for 10 to 15 minutes.

Wash the kale and pull out the hard stem in the center. Chop the leaves finely.

Peel the mango and remove the stone. Dice it.

Heat a pan over medium heat and slowly brown the slivered almonds for 2 to 3 minutes. Keep an eye on it, it burns so quickly!

Cut the avocados in halves, remove the stone and peel them. Cut the avocado halves into small cubes.

Drain the quinoa and let cool down. You can rinse it with cold water to accelerate the process.

In a large salad bowl, mix all the ingredients together.

Mix all the dressing ingredients in your food processor until smooth.

Serve the salad in 4 bowls and add 1tbsp of avocado and lime dressing on the side.

Enjoy!

 

vegan salad with mango, kale, avocado and almonds

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