Crunchy chopped salad loaded with fresh mango, corn, and cucumber topped with a creamy cilantro avocado dressing
Servings 6servings
Prep Time 20 minutesmins
Total Time 20 minutesmins
Ingredients
For the Kale Chopped Salad:
10oz.Kale, stems removed and shredded
2-3Mangos, peeled and diced
1English cucumber, diced
2-3Avocados, diced
3-4Ears corn, grilled and kernels removed
For the Creamy Avocado Dressing:
1/2cupFresh parsley
1/2cupFresh cilantro
2-3Cloves garlic
1/2cupOlive oil
1Avocado
Fresh lime juice and zest
Salt and pepper, to taste
2-3tbspWater, optional to thin out dressing
Instructions
For the creamy avocado dressing:
In the bowl of a food processor, combine parsley, cilantro, avocado, garlic, lime juice, zest, salt, and pepper. Turn on low and slowly drizzle in the olive oil while blending. Once all of the olive oil has been incorporated, if needed mix in a little water if the dressing is too thick. Transfer to a container and set aside.
For the kale chopped salad:
In a large mixing bowl combine the shredded kale, mango, cucumbers, and grilled corn. Toss gently to combine. Drizzle over the avocado dressing and toss to combine. Transfer to a serving platter, top with the diced avocados and more dressing if desired. Serve immediately.
Notes
*Avocado dressing will keep for up to a week, stored in an airtight container in the fridge.