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Kale and Mango Salad

 

Kale and Mango Salad recipe
92

Yield

4

servings

Prep

8

min

Cook

0

min

Ready

18

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

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

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!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 17971% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 33%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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