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Kale Mango Salad Recipe
Kale Mango is a delicious combination. I used to think kale was inedible. Then I learned that a nice massage with olive oil does wonders for it. Go figure. Even kale improves with a bit of TLC.
I have now been completely won over by this hardy vegetable. Its toughness makes it last longer in the fridge—no wilting and spoiling like some more delicate greens—so it is a good frugal choice. If you cook with young children, give them the job of softening the kale. They can get their hands messy while you peel and chop the other ingredients.
This simple salad is a favourite of my youngest daughter. The sweetness of the mango and honey appeal to her, though you can adjust quantities if you prefer it more tart.
Kale Mango Salad
1 bunch kale
¼ cup olive oil (with a bit extra for drizzling)
4 tsp honey (or to taste)
1 or 2 mangos, peeled and diced small
juice of one lemon
salt and black pepper
pumpkin seeds (pepitas)
Remove the stalks and large veins from the kale and cut the leaves horizontally into thin ribbons. Place them in a bowl and drizzle them with olive oil. Massage for several minutes, until the kale starts to soften and wilt. Set aside while you make the dressing. In a small bowl, whisk together ¼ cup olive oil, the juice of one lemon, the honey (adjust to suit your taste), and freshly ground black pepper. Pour over the kale and toss to coat. Add the chopped mango and pumpkin seeds. Enjoy! (adapted from mamaearth.ca)
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Author: Laura Alary Google
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