Kale and Mango Salad
It’s St. Patrick’s Day. What a perfect time to prepare a green dish! Kale has become one of my favorite greens. It is a good source of beta carotene, vitamins C & K and other nutrients, and is rich in calcium. I have prepared kale before as an ingredient for soup and sauteed dishes, but never as a fresh salad. After preparing this salad recipe, I was all the more convinced of the versatility of this vegetable. It goes well with meat and fish, but it can stand alone quite well as a vegetarian salad. To enhance this recipe, I added fresh mango slices and shelled, roasted pumpkin seeds or pepitas.
If you don’t wear something green today, I’m sure you won’t be “pinched” for serving kale salad.
INGREDIENTS
6 cups kale, leaves sliced into bite-size pieces and stalks discarded
1 fresh lemon, squeezed for juice
1/4 cup olive oil plus another 1 tbsp for drizzling
2 tsp honey
1 ripe mango, sliced into 2-inch strips
2 tbsp toasted pumpkin seeds (pepitas), shelled
Salt and pepper to taste
DIRECTIONS
In a large salad bowl, mix the kale leaves, a drizzle of olive oil, salt and half of the lemon juice.
Massage the leaves with fingers until the kale leaves start to wilt. Set aside
In a small bowl, mix the rest of the lemon juice, honey and pepper. Whisk.
Slowly pour the olive oil and continue to whisk
Pour the dressing over the kale, add the mango slices and pepitas.
Toss and serve (If desired, chill before serving)
(Makes 2-3 servings)
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