Kale Salad with Mango (leave out the pumpkin seeds if you don’t eat kitniyot)
I saw this from Aarti on the food network and I could not wait to make it. Now I want to make it all the time.
Kale has maintained its status as number 1 superfood for good reason. It’s
an antioxidant superstar; has anticancer effects; promotes urinary health;
and tastes great cooked, raw, or in chip form.
Kale and Mango Salad
Servings
Ingredients
- 1 bunch kale remove stalks, slice leaves thin (about 6 cups)
- Juice of 1 lemon divided
- ¼ cup extra virgin olive oil divided
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons honey
- 1 mango fresh or frozen, thinly sliced
- 1 cup blueberries
- ⅓ cup green pumpkin seeds toasted
Instructions
-
In a large salad bowl, mix kale with half the lemon juice, a drizzle of evoo,
and a pinch of salt and pepper. -
Gently massage kale with your hands to soften. Set aside.
-
Whisk together remaining lemon juice and honey.
-
Slowly stream in remaining evoo.
-
Season to taste with salt and pepper.
-
Add mango, blueberries, and seeds to the bowl of kale.
-
Drizzle with dressing to taste and gently toss.
Nutrition
Nutrition Facts
Kale and Mango Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
About Tamar Genger MA, RD
Tamar is the Executive Editor of JamieGeller.com. She is the mother of three amazing children, a registered dietitian, nutrition educator, and major foodie!! Always on the search for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!Tamar is the mastermind behind Fresh Families, Jamie Geller’s healthy, family-friendly meal plan.
