Kale and Mango Salad
Kale and Mango Salad recipe 92
stalks removed and discarded, leaves thinly sliced
olive oil, extra-virgin
plus extra for drizzling
diced into small chunks (about 1 cup)
pepitas (pumpkin seeds)
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!