Kale Salad


Recipe adapted from a combination of Aarti Sequeira’s Massaged Kale Salad at foodnetwork.com and my memory of Kate Heidecker’s salad.

Is it just me or does kale seem really popular right now? I had some leftover from the ham soup and thought I would make a side dish. I wanted to make kale chips (to come soon), but the rest of the meal was too heavy for that. My sister’s sister-in-law, Kate,  made a delicious kale salad over memorial day weekend. This is my attempt to remake and adapt it.
I thought this salad was a delicious side, especially for how healthy it is and its SO easy to make:) Massaging the kale definitely take out the bitterness and the mango and lemon adds the perfect hint of sweetness. Enjoy!

Ingredients
Bag of pre-washed kale (or about 5 cups chopped kale, stems discarded)
1 lemon
1 mango
1 avocado
1/2 cup toasted pine nuts
3 T. olive oil
1 T. honey
kosher salt
lots of fresh cracked pepper

Directions
Place kale into large serving bowl. Add 1 T. olive oil, 1 T. lemon juice, and a dash of salt. Massage kale with your hands. It will turn a darker color as the kale breaks down and absorbs the liquid. Add mango, avocado and pine nuts. To make dressing, squeeze remaining lemon into a small bowl. Add honey and pepper. Slowly whisk in olive oil. Pour over salad and toss.

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