summer kale, avocado, mango, and chickpea salad with citrus poppy seed vinaigrette

Ingredients

• Servings: 4
• 6 cups shredded kale
• 1 avocado - peeled, pitted, and cubed
• 1/2 mango - peeled, seeded, and cubed
• 1/3 cup chickpeas (garbanzo beans)
• 1/3 cucumber, thinly sliced
• vinaigrette:
• 6 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon orange juice
• 1 tablespoon sunflower seed kernels, or to taste (optional)
• 1 teaspoon dijon mustard
• 1/2 teaspoon poppy seeds
• 1/2 teaspoon orange marmalade, or to taste (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. let kale rest to tenderize further, about 10 minutes.
• stir avocado, mango, chickpeas, and cucumber into kale.
• combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. pour dressing over kale mixture and toss to coat.