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Mango and Kale Salad


1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced (used regular kale)
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small, about 1 cup (used Ataulfo Mango)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

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 1/4 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.

*I got excited when I saw the ingredients, my all-time favorite fruit and my all-time favorite greens, it wasΒ  revelation..thank you to Aarti Sequeira. I used regular kale and Ataulfo Mango, this the closest to the Philippine Mango. It is more meaty and the sweetness and sourness all together, it makes a one superb salad. This is a keeper…enJOY!!!

Source: Aarti Sequeira of Food Network