Mango & Kale Salad
Juicy mango, crunchy kale, and tropical coconut make for a knock-out combination in this colorful summer salad. Warm notes of curry mixed with fresh and cooling herbs offer a lovely complexity for a hearty meal any time of day.
Ingredients
- 6 cups kale, ribs removed, chopped into bite-sized pieces
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon Kosher salt
- 1 cup red cabbage, finely shredded with a mandoline
- 1 mango, diced
- 3 green onions, finely chopped
- 1 red pepper, seeded and diced
- 15-20 cherry tomatoes, halved
- 1/3 cup peanuts
- 1/2 cup unsweetened coconut flakes
- 1/4 cup fresh basil, chopped
- 1/4 cup mint, chopped
- 1/4 cup cilantro, chopped
Directions
- In a large bowl, combine the kale, olive oil, and salt. Massage the kale for 1-2 minutes to break down the fibers.
- Use a mandolin to finely shred the red cabbage. Pit and dice the mango. Chop the green onion. Seed and dice the red pepper and halve the grape tomatoes.
- Combine the peanuts and coconut flakes in a small sauté pan and toast over the stovetop for roughly 3 minutes, tossing often until both are lightly toasted. Remove from heat and set aside.
- Combine all of the dressing ingredients in a wide-mouthed jar. Whisk or use an immersion blender to incorporate.
- In a large salad bowl, combine all of the salad ingredients, drizzle with the dressing and toss until coated. Eat immediately!