I vividly remember going to the market and being baffled by all the varieties of kale: curly kale, lacianto kale, red Russian kale, etc. I tried a simple saute with some lemon and garlic, hoping to like it because it had been so overhyped, but when I finally tried it was bitter and tart (more on the correct way to do this coming soon).
Enter: Kale and mango salad.
I’ve tried many variations since, and this is consistently the winner, especially for those of you kale critics out there. Start with a chilled mango, loosely chopped into 1-inch cubes.
Now, roughly chop your kale, give it a quick rinse, and tap it dry to make sure that it doesn’t become too soggy.
Now, here’s the BIG secret behind kale, and don’t laugh! You actually have to have massage the kale for 3-4 minutes in a bit of lemon juice and olive oil, which gives it a vibrant green color and a softer, sweeter texture that makes it much more like mesclun mix or spinach.
Set aside while making a quick lemon and honey dressing….
And voila!
Still a skeptic? Experiment, play with it! With the tartness of the lemon honey dressing and the kale and sweetness of the mango, I promise you can’t go wrong. This recipe is my go-to and a favorite amongst my friends- in fact, it comes out for pretty much every picnic and beach trip all summer long.
- 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!
- 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.
- 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.
- Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
- 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
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