Southwest Kale and Mango Salad


  • 2 tbl. Italian Blend EVOO

  • 2 bunches kale, roughly chopped

  • 1 1/2 c. cooked quinoa

  • 1 red bell pepper, thinly sliced

  • 1 orange bell pepper, thinly sliced

  • 2 ears corn, husked and kernels chopped off

  • 2 mangoes, chopped

  • 1 jalapeno, seeded and chopped

  • 1 cup cooked black beans

  • 1 avocado, sliced

  • cotija cheese, crumbled

  • optional: tomatoes, peppers


  • 1/3 c. Persian Lime Olive Oil

  • 1/3 c. sunflower seeds, lightly toasted

  • 2 tbl. California Wildflower Honey

  • 2 tbl. lime juice

  • 1/4 c. fresh cilantro, chopped

  • kosher salt and pepper

    • Directions for dressing: add sunflower seeds, olive oil, honey and lime juice to a food processor. Process until completely smooth. You may add water to thin if needed. Stir in cilantro, salt and pepper. 


Toss the kale in a large salad bowl with a 2 tablespoons of olive oil and a pinch of salt. Toss for 2-3 minutes or until the kale begins to break down and soften a bit. Add the quinoa, bell peppers, corn, mango, jalapeño, and black beans. Drizzle on a little of the vinaigrette and toss. Add the avocado and cheese.