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Mango Kale Salad with Almond Butter Vinaigrette

Mango Kale Salad with Almond Butter Vinaigrette

Yay for May! I am still waiting on consistent warm weather over here. It's our rainy season with a bit of snowfall every now and then, so it's hard for me to fathom it's National Salad Month! We should be celebrating with big beautiful salads, but I still want soup. During the few gorgeous hours of 70 degree weather I try and catch as much sun as possible and whip up one of those fresh summer salads. This mango kale salad is a blend of my current fluctuating emotions corresponding with the weather, those summer flavors from the mango and the reminisce of winter with kale.

May is also celiac awareness month. The current statistic is 1 in 100 people are affected with this genetic autoimmune disorder. If you are unaware of what Celiac disease is or would like to support the foundation please visit the Celiac Disease Foundation website for more info. My husband, a brother-in-law, father-in-law, a great aunt, and our late Granny have/had celiacs. There is nothing worse than watching someone you love suffer with pain. It's now been 8 years and we don't let the dietary changes affect us much these days there are so many options and more people are aware of this disease. 

Over the last year or so, we started to notice the beloved peanut and other legumes were starting to upset DH's digestive system more than usual. So we added peanut butter to "the do not eat" list, (The kiddo and I still eat peanuts on the occasion, but L can't take PB to school anyway, so why bother stocking it in the house) but there is no shortage of alternative butters -- coconut butter, pecan butter, hazelnut butter, soy-nut butter, sesame butter, and others I'm sure. Cashew and almond butters are our go to with the occasional sunbutter thrown into the mix. I think cashew or almond butters could be interchangeable in this salad dressing recipe. This almond butter dressing is soy and refined sugar free in addition to being quick and easy to make.

Some of my favorite fruits and vegetables are in this salad. Like many we love, love, love to eat lots of mango and avocado. These two are a match made in heaven and are great whether combined together in guac, salsa or in this salad. This salad combo will seriously make your foodie dreams come true. This salad is sweet, the almonds add a little saltiness, and the mango and avocado off set the crunchiness in the rest of the salad really well. 

 


Mango Kale Salad with Almond Butter Vinaigrette

Serves 4,

Dressing: 5 minutes
Salad: 15 minutes
Total time: 20 minutes

Dressing
1/2 cup almond butter, unsweetened
2 Tablespoons rice wine vinegar
2 teaspoons coconut aminos, (you can use gf tamari, or soy sauce as well)
1/4 teaspoon salt
1/4 teaspoon pepper
water to thin.

Salad
1 small bunch Kale, sliced thin
1/2 cup red cabbage, sliced thin
1/2 cup cilantro, chopped
1/2 cup carrots, shredded
1 medium orange bell pepper, sliced
1 cup mango, cubed
2 avocados, cubed
1/4 cup almonds pieces ( I used marcona almonds in the pic, but any kind will work) 
8 oz cooked shredded chicken (optional)

Dressing
Combine with a whisk or a spoon almond butter, rice wine vinegar, coconut aminos, salt and pepper in a small bowl or mason jar. Add water a tablespoon at a time until you get a desired consistency.  

Salad
Rinse and remove ribs from kale, and slice thin, then dry the kale with the salad spinner or between paper towels. Add your thinly sliced red cabbage, cilantro and shredded carrots, bell pepper slices and toss with the almond vinaigrette.  Add your mango, avocado, almonds, and chicken (optional) and give it another good toss.

Serve and Enjoy! 


If this salad gets you excited, please share on facebook with all those beautiful people you know!

Sending lots of love and sunshine out into the world,

Carrie Casey
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