Kale & Mango Salad
Kale and Mango Salad recipe
Yield
4 servingsPrep
8 minCook
0 minReady
18 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
kale
stalks removed and discarded, leaves thinly sliced |
*
|
| 1 |
lemon
juice |
|
|
| ¼ | cup |
olive oil, extra-virgin
plus extra for drizzling |
|
|
salt
|
*
|
||
| 2 | teaspoons |
honey
|
|
|
black pepper
freshly ground |
*
|
||
| 1 |
mangos
diced into small chunks (about 1 cup) |
|
|
| 3 | tablespoons |
pepitas (pumpkin seeds)
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
kale
stalks removed and discarded, leaves thinly sliced |
*
|
| 1 | each |
lemon
juice |
|
| 59 | ml |
olive oil, extra-virgin
plus extra for drizzling |
|
| 1 | x |
salt
|
*
|
| 1E+1 | ml |
honey
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
mangos
diced into small chunks (about 1 cup) |
|
| 45 | ml |
pepitas (pumpkin seeds)
toasted |
|
Directions
In a large serving bowl, combine together the kale, half of lemon juice, a drizzle of oil and a little kosher salt.
Toss 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 freshly ground black pepper to taste.
Stream in the ¼ cup of oil while whisking until a dressing forms.
Pour the dressing over the kale, and add the mango and toasted pumpkin seeds.
Toss until coated.
Serve and enjoy!
