Kale and Mango Salad
Kale can be curly, flat, or even have a bluish tint mixed in with the green. The flavors differ, so try them all. Many farmers’ markets sell several types of kale, and most major grocery stores should have at least one. If you have a garden, or even just a few containers on a patio, you can grow kale. Whether you buy kale from the store or pluck it from your own backyard, look for dark, crisp leaves. When you get ready to cook or eat it, remove the leaves from the tougher stalks.
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- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
- In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
- In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper.
- Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
- Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Tatjana Popovic | International Health Coach http://www.totallywellness.com/