Mango Chipotle Kale Salad
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 350
- Total Fat
- 28
- Saturated Fat
- 6
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 17
- Protein
- 6
- Cholesterol
- 26
- Sodium
- 501
- Total: 15 min
- Active: 15 min
Ingredients
Dressing:
1/2 cup mayonnaise
2 tablespoons adobo sauce from canned chipotle peppers, plus more to taste
1 lime, zested and juiced
1 mounded tablespoon honey
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground black pepper
Salad:
1 bunch kale, stems removed, leaves sliced thinly
1 mango, diced
1/4 cup pickled red onions (jarred or homemade)
1/2 cup crumbled Cotija
Directions
- For the dressing: In a large bowl, mix the mayonnaise, adobo sauce, lime zest and juice, honey and cilantro. Combine and season to taste.
- For the salad: Add the kale to the bowl, and half of each of the mango, red onions and Cotija. Toss to combine. Transfer to a serving platter and garnish with the remaining mango, red onions and Cotija.