Kale and Mango Salad

Of all the super healthy greens, Kale is "The King"

It is one of the healthiest and most nutritious plant foods in existence.
Kale is loaded with all sorts of beneficial compounds… some of which have powerful medicinal properties.

Well, that's all well and good to know, but if we don't know how to cook it or serve it so it tastes good, we're not going to eat it.  That's a plain and simple fact.

If you're going to eat Kale  uncooked, you may find the leaves a bit tough...but massage, or bruise, the leaves for about 3-4 minutes before proceeding with your recipe and you'll find they become quite tender.

You may find the combination of these salad ingredients a bit unusual, but the sweetness of the mango and the citrus dressing complements the slight bitterness of the Kale.

You could serve this as suggested, but for a heartier meal you could arrange grilled chicken strips on the salad and drizzle just a little dressing over the slices.

 

 

 

Kale and Mango Salad

4 cups packed kale, stalks removed and discarded, leaves thinly sliced
1 champagne mango, peeled and diced into small pieces
½ cup blueberries…thawed and drained, if using frozen
½ cup crumbled Feta cheese
½ cup small walnut pieces
Salt and pepper, to taste
Slivers of carrots, for color.....optional

1 Tbsp. Joe and Son’s Sicilian Lemon Balsamic Vinegar
3 Tbsp. Joe and Son’s Blood Orange Olive Oil
1 teaspoon Palma Ceia Honey…local to Tampa and available at Joe and Son’s

Combine the Balsamic Vinegar, Olive Oil and Honey in a jar with a lid. Shake vigorously to form an emulsion. Set aside.

Place the kale leaves in a large bowl; drizzle with about 1 teaspoon of the dressing. Massage and crush the leaves with your hands. (This makes the kale leaves more tender.)

Next, add the remaining ingredients and mix well.

Chill for about an hour. Add the dressing and serve.

Serves 4.