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overhead of mango avocado salad in a white bowl
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5 from 2 votes

Mango Avocado Salad

This zesty Mango Avocado Salad is Made with homemade mango guacamole, fresh veggies, and black beans, it is bursting with vibrant colors and flavors to spice up any occasion.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 side salads
Author: Jenné Claiborne

Ingredients

  • 4-6 cups torn kale curly or lacinato kale; or 4-6 large kale leaves, torn into small pieces
  • 1 cup mango guacamole
  • 2 large carrots peeled and shredded
  • 2 cups shredded red cabbage
  • 1 14 oz can black beans drained and rinsed

Instructions

  • Place the torn kale in a large bowl. Add the guacamole and massage it into the kale to tenderize the leaves. For the best results, massage with your hands but you can also do this with a sturdy wooden spoon.
  • Add the carrots and red cabbage to the kale mixture. Massage the salad until combined, or for about 15-30 seconds. Gently fold the black beans into the salad.
  • Serve immediately, or, for more tender kale, cover the salad and marinate in the refrigerator for 1-2 hours before serving. It's tasty either way!

Notes

Storage Directions
Transfer leftover salad with guacamole to an airtight container and store in the refrigerator for 1-2 days. For the most optimal flavor and texture, place a piece of plastic wrap directly on the surface of the salad before topping the container with the lid. This will prevent the mango guacamole dressing from oxidizing and turning brown.
Recipe Pro-Tips
  • Choose ripe ingredients. For the best-tasting guacamole salad recipe, select ripe mangos, avocados, and vegetables. The riper the ingredients, the better the textures and overall taste. 
  • Adjust spice level. Add hot sauce or minced spicy pepper to the salad. Add a little a time, and taste as you go. 
  • Massage the kale. Take the time to gently massage the kale with your hands, evenly distributing the guacamole dressing. This helps tenderize the kale leaves making them easier to chew and digest, and gives them the most flavor.  
  • Marinate for added flavor. If you have the time, allow the avocado and mango salad to rest covered in the refrigerator for 1-2 hours before serving. This allows the kale to become even more tender. It also gives the flavors time to meld together and enhances the overall taste.
  • Garnish. For a pop of color, flavor, and presentation, dress the salad with fresh herbs like cilantro or parsley and a squeeze of fresh lime juice.