Mango Mama Salad (with creamy cilantro dressing!)
This easy, fresh, vegan healthy salad takes 10 minutes to make. Store in the fridge up to 4 days.
Servings 5
Calories 344kcal
Cost $12
Equipment
- 1 cutting board
- 1 knife
- 1 microwave
- 1 bowl small
- 1 bowl large
- 1 blender
Ingredients
- 2 cups kale chopped
- 2 cups mango cubed
- 1 cup avocado diced
- 2 cups cucumber diced
- ½ cup red onion diced
- 1 cup bell pepper diced
- 1 cup corn
Creamy Cilantro Dressing
- ½ cup cashews raw
- ⅓ cup avocado oil
- 1 head cilantro
- ¼ cup lime juice
- 3 tablespoon water
- 1 teaspoon salt
- 1 teaspoon garlic
Instructions
- Chop and dice all vegetables and mango.
- Use frozen or fresh corn and steam in microwave for 3 minutes.
- Add all vegetables and mango into a large salad bowl.
Dressing
- Blend all dressing ingredients in high-speed blender until smooth.
- Pour over salad, toss and enjoy!
Notes
- If you're meal prepping this salad and not eating it fresh, leave the avocado on the side.
- Dice all of the veggies and mango into a small dice. This is a key aspect to making this salad as great as it is.
- Store in the fridge up to 4 days.
- Extra dressing leftover? Store in a container in the fridge up to a week.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 29g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 478mg | Potassium: 614mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2669IU | Vitamin C: 82mg | Calcium: 55mg | Iron: 2mg
