Southwest Mango, Kale, and Quinoa Chopped Salad
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (32)

Southwest Mango, Kale, and Quinoa Chopped Salad

NUTRITION · PER SERVING20M COOK
CAL 39%·PRO 39%
CARBS 82G42% OF CAL
19G FIBER9G ADDED29G INTRINSIC26G OTHER38G TOTAL SUGAR
FAT 47G54% OF CAL
8G SAT39G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful chopped salad combining kale, quinoa, corn, mango, black beans, and avocado with lime dressing. A fresh, protein-rich vegetarian lunch with Mexican flavors.

mainamericansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 bunches kale, roughly torn
  • 2 tablespoons olive oil
  • 1 1/2 cups cooked quinoa
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 2 ears corn, husked and kernels chopped off
  • 2 mangos, chopped
  • 1 jalapeño, seeded + chopped
  • 1 cup cooked black beans
  • 1 avocado, sliced
  • cotija cheese, crumbled
  • 1/3 cup shelled sunflower seeds, lightly toasted
  • 1/3 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro, chopped
  • kosher salt and pepper
PREP
20M
SODIUM
500MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.