Serves 2:

  • 6 larges leaves of kale (black kale is especially good), stalks removed and discarded, leaves sliced
  • 1 lemon, juiced
  • 2 Tbsp virgin coconut oil (or olive oil if you don’t have any)
  • 2 pitted dates
  • Freshly ground black pepper
  • 1 mango, diced small (about 1 cup)
  • 1/4 cup of toasted pepitas (pumpkin seeds) and sunflower seeds (you could add slivered almonds if you like)

Place the lemon juice, coconut oil and dates in a blender and blend to a dressing. In a large serving bowl, add the kale and about 1/3 of the dressing. Massage with your fingers until the kale starts to soften and wilt, 2 to 3 minutes. Add a bit more dressing if you need to.

Once done, add the remaining dressing and then add the mango, seeds and freshly ground black pepper. Toss and serve.


2 Responses to Kale and mango salad

  1. Lynelle says:

    This is my all time favourite salad!!!!! Yummmmo

  2. Val Stewart says:

    Wow, very acceptable taste! I used 2 types of kale leaves which gave an interesting variegated look.

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