Mexican Mango Medley

Hot, sunny weather has descended upon us in London and has me craving all the salads. This one is my favourite at the moment, it's bright, refreshing, and incredibly nutritious, full of protein and healthy fats that make it very satisfying. I love using mangoes in my salads, honestly I love using mango in everything! They add a tangy sweetness that pairs perfectly with some other star players in this medley, including kale, beans, tomatoes, avocado, and a few other yummy bits and bobs that tie it all together. I start the recipe by "massaging" the kale, I know this may sound quite strange but there is a reason behind the madness, basically massaging the kale helps breaks down the fiber, making it a softer texture that is easier to chew + digest. I always find myself craving this on hot days when I want a satisfying meal that fills me up but doesn't weigh me down, it's perfect for a sunny, summer afternoon. 

If you do try this out let me know what you think, and if you take a photo tag me on instagram @bykindlykate #bykindlykate. 

This makes 2 large servings or 4 side salads 

Difficulty: easy


  • 4 large handfuls of chopped kale
  • juice of 1 lime
  • 2 diced mangoes 
  • 1 cup kidney(or black) beans 
  • 1 cup corned (canned or frozen)
  • 2 chopped tomatoes 
  • 1/2 chopped medium red onion
  • 1/2 avocado chopped 
  • 1 tbsp pepitas aka pumpkin seeds


  • 1/2 avocado
  • juice of 1 lime
  • 2 cloves garlic 
  • 1 tsp tamari(or soy sauce)
  • 1/2 tsp cumin 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp oregano 
  • 1/4 tsp cilantro 
  • 1/4 tsp red pepper flakes 
  • 2 tbsp water 
  • salt and pepper to taste


  1. Start by adding the kale to a large bowl with the juice of 1 lime and massage away using a motion similar to kneading bread. Massage for about 1-2 minutes and set aside. The acid from the lime juice will continue to work its magic and soften the kale even more. 
  2. To make the dressing simply combine all the ingredients in a food processor or blender and process until smooth. Set aside. 
  3. Add the remaining salad ingredients minus the pepitas to the bowl with the kale and pour the dressing on top, use salad tongs to combine. Plate and top with pepitas. Enjoy straight away or store in an air tight container in the fridge until you're ready to serve!