This salad was a serendipitous exercise in throwing everything I had in the my refrigerator produce bin together (it doesn’t always go well, but happily, it did this time!). This post is more of a shorthand note of what I remember doing, although I’m sure I have forgotten something, so if this recipe looks good to you, think of it more of a springboard to your own interesting salad variation! 

Mango & Avocado Kale Salad

2 mangoes, diced into 1/4″ chunks
2 avocados, diced into 1/4″ chunks
3-4 scallions, white and light green parts sliced
1 bunch of kale, cut into bite-size pieces
2 handfuls of roasted, salted pepita seeds

Dressing
1/3 c. apple cider vinegar
2/3 c. olive oil
1 t. dijon mustard
1 t. salt
1/4 t. pepper
2 T. prepared pesto

Combine all of the salad ingredients in a medium-sized bowl, sprinkling the pepita seeds on top. In a dressing jar, mix the dressing ingredients together until emulsified, and serve with the kale salad.