I saw this from Aarti on the food network and I could not wait to make it. Now I want to make it all the time.
Kale has maintained its status as number 1 superfood for good reason. It’s an antioxidant superstar; has anticancer effects; promotes urinary health; and tastes great cooked, raw, or in chip form.
Kale and Mango Salad
Servings
6 Servings
Ingredients
- 1 bunch kale remove stalks, slice leaves thin (about 6 cups)
- Juice of 1 lemon divided
- ¼ cup extra virgin olive oil divided
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons honey
- 1 mango fresh or frozen, thinly sliced
- 1 cup blueberries
- ⅓ cup green pumpkin seeds toasted
Instructions
- In a large salad bowl, mix kale with half the lemon juice, a drizzle of evoo, and a pinch of salt and pepper.
- Gently massage kale with your hands to soften. Set aside.
- Whisk together remaining lemon juice and honey.
- Slowly stream in remaining evoo.
- Season to taste with salt and pepper.
- Add mango, blueberries, and seeds to the bowl of kale.
- Drizzle with dressing to taste and gently toss.
Nutrition
Nutrition Facts
Kale and Mango Salad
Amount per Serving
Calories
160
% Daily Value*
Fat
7
g
11
%
Cholesterol
13
mg
4
%
Sodium
271
mg
12
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
I made the Kale and Mango salad one day last week and have made it for lunch every day since. It is absolutely awesome and it’s a bit hit with my entire family. The nice thing about this salad, is that the kale doesn’t get soggy when the dressing is on, so you can make it in the morning and eat it later in the day.
I enjoy this site for salad recipes..I would like to join.