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Kale-Sweet Potato-Mango salad with cilantro-lime vinaigrette


Original - Peggy Lindquist

This yummy salad can be made any time of year and is always a hit. It's very flexible, really, so just make it work for you.


1 bunch of kale (variety of your choice)
5 ml1 tsp salt (coarse grain)
2 sweet potatoes
120 ml1/2 cup toasted sunflower seeds
1-1 1/2 cup cooked rice (I use brown)
2-3 slices of dried mango

Cilantro-Lime vinaigrette:
30 ml2 Tbsp seasoned rice vinegar
15 ml1 Tbsp Balsamic vinegar
1 large clove of garlic pressed
59 ml1/4 cup fresh cilantro
59 ml1/4 cup lime juice
59 ml1/4 cup olive oil
salt and pepper to taste
Blend all ingredients in a blender until smooth.


Cook the rice. Peel, cube and steam the sweet potatoes until tender but not mushy. Lightly toast the sunflower seeds. Let all these ingredients cool.

Chop the dried mango into small pieces. Wash the kale and cut the leaf from the spine, then chop into medium-sized pieces. Add the chopped kale to a bowl and sprinkle with the salt. Massage the kale until it is wilted and somewhat soft. Rinse the kale briefly with water and squeeze out any remaining water.

Add the sweet potatoes and rice to the kale. Dress with cilantro-lime vinaigrette and sprinkle with sunflower seeds. Mix and serve.

Major Ingredients: