This week I decided to try a new vegetable. I went to Sprouts and found the kale was on sale. So I decided to give it a try. Of course, I had no idea what I was going to do with it yet until I came across this recipe on Food network. Honestly, I was skeptical to have raw kale as when I first looked at it, I wasn’t sure how this would turn edible just doing it. All I have to say is that its absolutely delicious! It’s also healthy and you get your vegetables and fruits in one serving. Personally, I think you can substitute any fruit for mango but I love mango and I had a bag of Frozen mango that I defrosted from Trader Joes to make it work for me. Also the first time, I didn’t have pumpkin seeds but it still tasted great. Of course, when I went back to Trader Joe’s this week, I decided to get pumpkin seeds to make more of this Kale Salad and it tasted even better.
This salad is so easy to make but I really enjoyed the process of it. It’s the first time I made salad dressing but I love the honey with it, as it has a nice blend with how its made. There is one tip I would suggest here, and that is I would rough chop the kale leaves up and put in a food processor. I find it easier and if you are eating that day, you wont have to massage the kale that long. It helps absorbs everything better that day you’re eating it when you break it down with the food processor. You can always make it the day before and it tastes even better the next day. This is one of the salads you don’t have to worry about the leaves turning brown etc… definitely something that is a keeper since summer is coming up and only takes minutes to make. A very versatile recipe that i know i will be making over and over again.
Here’s a video on the salad from Aarti which is the first time I decided to try her recipe. I liked her when she was trying food network star. She’s great and a natural with the camera. In the mean time enjoy the video and recipe and let me know what you think 🙂
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle
of oil and a little kosher salt. Massage until the kale starts to soften
and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots
of freshly ground black pepper. Stream in the 1/4 cup of oil while
whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.