Kale and Mango Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 bunch curly kale
  • 1 mango, diced into 1” cubes
  • Dressing:
  • Juice of one lemon
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons honey
  • A pinch of salt
  • Optional: Small handful toasted pepitas ( pumpkin seeds)
  • TIP: Choose your honey wisely
  • Raw honey is preferable, and even better if it’s local. Raw honey is less pasteurized than what you’ll find in the store and contains more of the benefits of honey. Local raw honey is especially wonderful because it contains pollen specific to your area, so it can actually help with seasonal pollen allergies. Talk about a bonus!
Instructions
  1. 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.
  2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the ¼ cup of oil while whisking until a dressing forms, and you like how it tastes.
  3. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
  4. Per Serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Protein 6 grams; Total Carbohydrate 28 grams; Sugar: 14 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 170 milligrams
Recipe by The Sunny Side Up Recipes at https://www.thesunnysideuprecipes.com/kale-and-mango-salad-how-to-win-over-even-the-biggest-kale-critic/