Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pineapple Mango Kale Salad
Print Recipe
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!
Course
Main Course, Salad, Side Dish
Cuisine
American
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings
2
people
Calories
919
Author
Whitney Bond
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
Serving:
2
g
|
Calories:
919
kcal
|
Carbohydrates:
45
g
|
Protein:
9
g
|
Fat:
81
g
|
Saturated Fat:
10
g
|
Sodium:
623
mg
|
Potassium:
1119
mg
|
Fiber:
10
g
|
Sugar:
16
g
|
Vitamin A:
6255
mg
|
Vitamin C:
122.4
mg
|
Calcium:
124
mg
|
Iron:
3.7
mg