12 Aug 2017
Guest Blog Posts, Vegan Recipes
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Tropical Kale Salad: A Tantalizing Summer Dish

Tropical-Kale-Salad

This unique gourmet vegan recipe for Tropical Kale Salad is made with sweet kiwi, macadamia nuts, and mango, and is topped with a bright tangerine vinaigrette is super simple to make!

Full of brilliant colors and packed with a variety of nutrients, this tropical kale salad is a perfect vegan dish to serve in the sizzling months of summer.

Refreshing and satisfying, this salad is also gorgeous to look at. You’re sure to receive tons of compliments on the presentation alone. And then when you and your guests dive in, the flavors will tantalize taste buds!

In case you are wary of eating too much fruit, check out the post, Adopting a Healthy Vegan Diet Plan: The Fruit vs. Sugar Confusion. Ella gives you all the info you need to feel good about nourishing your body with fruit.

Tropical Lacinato Kale Salad with Sweet Kiwi, Macadamia Nuts, Mango, and a Bright Tangerine Vinaigrette

Ingredients for Salad
Serves 2

  • 2 Large handfuls Lacinato kale chopped
  • 1 small handful organic pea shoots chopped
  • 1/4 red onion thin sliced
  • 1/2 cup macadamia nuts
  • 1 Kiwi sliced
  • 1/2 mango thin sliced
  • 8 heirloom baby tomato sliced
  • 1/2 cup Rosemary croutons cubed
  • 6 assorted olives
  • chia seeds for garnish

Ingredients for Tangerine Vinaigrette

  • 1/4 cup juice of tangerines and zest of 1 Tangerine
  • 1/4 cup extra virgin olive oil
  • 1 small clove minced garlic
  • 1/2 tsp Dijon mustard
  • 1 tsp rice wine vinegar
  • 1/2 tsp chopped dill
  • 1 tsp agave nectar
  • 1/4 tsp kosher salt
  • 1/8 tsp ground pepper

Directions for dressing

Combine all ingredients in a mixing bowl except olive oil. Whisk well. Slowly drizzle and whisk in extra virgin olive oil. Refrigerate for 1 hour.

Directions for Salad

In a large mixing bowl combine kale, pea shoots and onion. Serve in a chilled plate. Evenly distribute macadamia nuts, kiwi, tomato, croutons and olives evenly between both plates. Top with sliced mango and garnish with his seeds. Drizzle on tangerine vinaigrette and serve immediately

Tips: Baby Spinach can be substituted for Kale. Pecans can also be substituted for macadamia nuts. Be sure to serve chilled.

Enjoy🍴

*Like this recipe? Check out more of my creative, gourmet vegan recipes!

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Ron Badach

Living a healthy lifestyle and offering people creative plant based cooking ideas is a passion for Ron. In 2013 Ron appeared on ABC's The CHEW winning its "Hunky Husband Cook-off” with his signature Black Bean Burger. People from across the country began to contact Ron about how to transition away from a meat-centric diet. In response Ron launched his Callicoon Kitchen brand and began posting creative, easy to follow how-to cooking videos and recipes giving people hands-on techniques for making vegan dishes that they can incorporate into their own lives. A vegetarian for 20 years Ron is now 100% vegan and he is committed to sharing his belief in the benefits of organic produce and an active, healthy lifestyle. Ron combines strength training and running to stay fit. A huge animal lover, Ron loves to hang out with his rescued Black Lab, Otis. Future plans include a vegan product line and Callicoon Kitchen cookbook highlighting all his vegan in-house favorites. Ron lives in New York and Virginia with his wife and three daughters. Follow Ron on Follow Ron on YouTube, Facebook, Twitter. Check out and subscribe to Ron Badach Callicoon Kitchen at https://www.callicoonkitchen.com/

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