Green Salad with Mango, Fennel and Tangy Curry Dressing by plantiful_foodie | Quick & Easy Recipe | The Feedfeed
Green Salad with Mango, Fennel and Tangy Curry Dressing
"This salad is a perfect summertime salad when all you want is something cold, refreshing, citrusy, and mildly spicy (but that could just be me). You can make the dressing in advance so that when the time comes, all you would have to do is to assemble the salad!"
-- @plantiful_foodie


Prep time 25mins
Serves or Makes: 4


For the Curry Dressing

  • 1/ 4 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 1 teaspoons curry powder
  • 1 clove garlic, grated
  • 2 tablespoon maple syrup
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Salad

  • 1 bunch kale, or other leafy greens
  • 1 pinch salt
  • 1 tablespoon fresh lime juice
  • 1 mango, sliced
  • 1 fennel bulb, sliced
  • 1/ 2 red cabbage, shredded
  • 1/ 3 cup cashews, Roasted
  • 1/ 3 cup raisins


  • Step 1

    Prepare the dressing by whisking all of the ingredients together in a small mixing bowl. Set aside.

  • Step 2

    Rinse the kale thoroughly. Remove the ribs from the leaves using a knife and chop into bite sizes. In a large mixing bowl, place kale, sprinkle a pinch of salt and lime juice and massage the leaves.

  • Step 3

    Prepare the remaining ingredients. Peel and slice the mangoes into bite sizes. Slice the fennel bulb and red cabbage using a mandoline or a knife. Add into the mixing bowl.

  • Step 4

    Add in the cashew nuts and raisins. Toss the salad thoroughly until all of the ingredients are distributed.

  • Step 5

    Serve cold with the dressing drizzled over the salad or on the side.