Kale Mango Salad Recipe
This 5 minutes flavorful and healthy mango kale salad recipe with sweet and sour lemon dressing makes a perfect side dish to meal or as a snack. It's seriously too good to resist!
Servings: 3
Calories: 335kcal
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest
- ½ tablespoon Honey or Agave Nectar or Maple Syrup
- ½ teaspoon Dried Oregano
- ¼ teaspoon Chilli Flakes
- Salt and Pepper To Taste
- 3 cups Kale
- 3 Mangoes
- 2-3 tablespoons Almonds
- ¼ cup Fresh Mint Leaves
Instructions
- To begin with, add olive oil, lemon juice, lemon zest, honey, dried oregano, chilli flakes, salt and pepper to taste in a glass jar.
- Close the jar lid and whisk every thing well to form an emulsion. Set it aside.
- Now, add roughly torn or chopped Kale leaves into large bowl.
- Using your hand, crush the kale leaves for 1-2 minutes to soften it (you can drizzle little dressing or olive oil here to massage the leaves).
- Now, add mango cubes, roughly chopped almonds, mint leaves and a bit of salt and pepper to taste
- Pour the dressing over the mixture.
- Using a pair of spoons or forks, mix gently to combine well.
- Serve immediately.
Video
Notes
Always, remove the thick steak and vein from Kale before using it for salads.
Soften the leaves by massaging it to enhance the flavor and reduce the bitterness. You can drizzle little bit of prepared dressing or just olive oil to soften the leaves.
You can store the softened kale in refrigerator upto 2 days.
Chilli flakes is totally optional in lemon dressing, you can skip it if you wish to.
Add cubed mango and toss the salad just before serving.
Replace honey with maple syrup or agave nectar for vegan version.
You can add nuts of choice instead of almonds. peace and walnuts works great too.
Nutrition
Calories: 335kcal | Carbohydrates: 43g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Sodium: 32mg | Potassium: 745mg | Fiber: 4g | Sugar: 32g | Vitamin A: 9142IU | Vitamin C: 162mg | Calcium: 150mg | Iron: 2mg