Kale and Mango Salad

Kale and Mango Salad

July 25, 2014 · 0 comments

in Eat

I’ve been making this salad combo for a minute now. It’s simple, easy, and makes you feel good about eating it.

But I recently found out that I’ve been making this salad as child’s play. And Aarti Sequeria knows what’s up. I have been schooled and now I’d love to share her insight. It’s all about the massage. This kale is getting a happy ending. And I couldn’t be happier about it.

Side note: Read below for an amazing mango life hack.
 
Kale and Mango Salad
Adapted from Aarti Sequeira
½ bunch of kale (~5 cups chopped)
½ mango, sliced
3 TB roasted, salted pepitas (pumpkin seeds)
2 TB lemon juice
2 TB extra virgin olive oil + a bit more for drizzling
1/2 tsp honey
pinch of salt

Serves 2

Start with your kale. Pull apart the kale leaves from the stem and toss stems. Give the leaves a good rinse. Now you’re ready to chop.

Stack a handful of kale leaves like a deck of cards then roll up like a cigar. Using your knife chop your kale into thin ribbons. Repeat with the rest of your kale until you’re all chopped up.

In a large bowl toss in your kale, 1 tablespoon of lemon juice, a drizzle of extra virgin olive oil and a pinch of salt. Massage the lemon juice and olive oil into your kale for about 1 minute. This part is essential and will help to break down the toughness of the kale. And it will also smell like bananas for a second. Weird science. Once you’re done set aside.

Now for my newly found life hack: How to peel a mango with out making a fool of yourself. All you’ll need is a glass to pull this off.

Cut the mango away from the pit. You should end up with 4 large pieces. Take one of the mango segments and wedge the lip of the glass in between the flesh of the mango and the peel. Press your hand against the peel side and slide the mango down the glass.

You will end up with a naked peel on the outside and a perfectly peeled mango segment inside your glass. Presto-Chango!

Slice up your mango and toss in bowl with kale. Add pepitas.

For the dressing: in a small jar combine 1 tablespoon of lemon juice, 2 tablespoons of olive oil, ½ teaspoon of honey. Shake well.

Pour dressing over salad and toss. Serve and enjoy.

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