| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 ripe mango, finely diced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons white vinegar
- 1 tablespoon agave nectar
- Salt and pepper
- Salt and pepper
- 1/4 cup olive oil
- 1 bunch dinosaur kale, stems removed, leaves shredded
Instructions
- Combine the mango, garlic, cilantro, vinegar and agave in a bowl. Sprinkle with salt and pepper. Whisk in the olive oil. Taste and adjust the seasoning as needed. Add the kale to the dressing and toss to coat. Set aside for 20 minutes before serving to allow the kale time to soften.
Nutrition Facts
| Calories | 244 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 196 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 4 grams |
| Protein | 5 grams |
| Sugar | 15 grams |
Reviews
Love this salad- the only thing I would change is reduce the agave in half (if not more) to cute the sweetness a little. Thanks for this kale recipe!!!
Really, really devoured this one. Great balance of the crunchy, bitter kale and the savory sweet tropical mango. Adding red onion slivers sets it off even more.
Wow, you will not be disappointed. I served this Kale mango salad at a all girl dinner party, bc my husband will not eat kale. Sharing this recipe with my besties. Thanks Guy!!
This is so awesome! Substituted lime juice instead of vinegar, and added some pecans, sunflower seeds, and honey goat cheese. Perfect. And the more you let it sit, the better.
Delicious, versatile salad. As written, it is ideal as a side or starter salad. I also like to use it as a base for an entree salad, topped with shrimp/prawns or chicken (I also add toasted pepitas and feta to round it out). My only changes to the basic recipe are to substitute fresh lime juice for some or all of the white vinegar and to add a pinch of cayenne or a dash of hot sauce to the dressing for a bit of heat.
Refreshing – definitely let it sit for at least 20 min prior to serving