Mango Cashew Kale Salad
Ingredients
- chopped kale
- chopped mango
- chopped red bell pepper
- chopped cilantro
- thinly sliced red onion
- cashews
- edamame
- roasted sweet potato cubes
- cooked quinoa
- chopped cucumber
- chopped tomato
Vinaigrette
- 1/4 cup orange juice
- 1 tablespoon white miso
- 1 lime, juiced
- 1 tablespoon rice vinegar
- 1 teaspoon date syrup or maple syrup or agave
- 1 tablespoon minced ginger
- 2-3 tablespoons water
- 2 teaspoons sesame oil (optional)
Preparation
Roast cubed sweet potato for 25-30 minutes and let cool.
Cook quinoa and let cool.
Chop kale and massage with lemon juice and extra virgin olive oil.
Chop mango, red bell pepper, cilantro, red onion, cucumber, and tomato if not already prepared.
Add all vinaigrette ingredients to a blender and purée until emulsified.
Place all salad ingredients in a large bowl or meal prep containers.
Toss with the dressing immediately prior to serving.
