Pineapple Mango Kale Salad
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Fresh pineapple and mango add a tropical flare to this delicious gluten free and vegan kale salad recipe tossed in a homemade avocado vinaigrette dressing!
Table of contents
April is Earth Month, so what better time to celebrate the almighty Earth that gives us the plants and trees, which grow the delicious food we eat every day! To celebrate Earth Month, I’ve created a kale salad that is so delicious, and celebrates several fresh fruits and vegetables.
For this salad, I combined pineapple and mango, two fruits that always makes me feel like I’m on a tropical vacation! To the salad, I added nutty quinoa and crunchy pine nuts to for a great mix of flavors and textures. The salad is tossed in one of my favorite homemade salad dressings, an avocado vinaigrette, for an extra burst of flavor.
Ingredients
For the salad:
- 4 ounces sweet kale
- ½ cup diced pineapple
- ½ cup diced mangos – check out this guide for how to cut and dice mango!
- ¼ cup pine nuts
- ½ cup cooked quinoa
For the avocado vinaigrette:
- 1 avocado (skin & pit removed)
- ¼ cup balsamic vinegar
- 3 tbsp fresh lemon juice
- 2 cloves garlic (crushed)
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup olive oil
Instructions
- Prepare the avocado vinaigrette by combining all of the ingredients in a blender or food processor.
- Toss the kale with ½ of the prepared vinaigrette.
- Place the dressed kale in a large serving bowl.
- Top with the pineapple, mango, pine nuts and quinoa.
- Serve with the additional vinaigrette on the side.
Additions and substitutions
- Instead of pine nuts, use another type of nuts, like pistachios, cashews, almonds or walnuts.
- Add crumbled feta cheese or goat cheese.
- Add protein to the salad. This balsamic salmon is a delicious and healthy protein to add to the salad. Or add this Greek Marinated Chicken. It can be cooked on the grill, on the stove or in the oven.
- Swap the avocado vinaigrette for a sweet poppy seed dressing.
- Add extra veggies to the salad, like diced cucumbers, sliced red onion or diced bell peppers.
More salad recipes
Try these other delicious, filling salads, perfect for a healthy meal!
Pineapple Mango Kale Salad
Ingredients
Pineapple Mango Kale Salad
- 4 oz sweet kale leaves
- ½ cup pineapple, diced
- ½ cup mango, diced
- ¼ cup pine nuts
- ½ cup cooked quinoa
Avocado Vinaigrette
- 1 avocado, skin & pit removed
- ¼ cup white balsamic vinegar
- 3 tbsp fresh lemon juice
- 2 cloves garlic, crushed
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup olive oil
Instructions
- Prepare the avocado vinaigrette by combining all of the ingredients in a blender or food processor.
- Toss the kale with ½ of the prepared vinaigrette.
- Place the dressed kale in a large serving bowl.
- Top with the pineapple, mango, pine nuts and quinoa.
- Serve with the additional vinaigrette on the side.
Nutrition Facts
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