| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Inactive: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 large firm ripe mango
- 3 tablespoons vegetable or extra-virgin olive oil
- 3 tablespoons cider vinegar
- Kosher salt and freshly ground black pepper
- 1 pound kale (1 to 2 bunches)
- One 14-ounce can hearts of palm, drained and sliced
- 1 1/2 cups cooked white rice, at room temperature
- 2 medium tomatoes, halved and sliced
- 1 cup salted roasted mixed nuts, roughly chopped
Instructions
- Peel the mango and cut the flesh from the pit. Cut half of the mango into 1/2-inch pieces (about 1 cup) and transfer to a small bowl. Roughly chop the remaining mango and puree in a blender with the oil, vinegar, 2 tablespoons water, 1/2 teaspoon salt and a few turns of pepper.
- Cut the thick center stem from each kale leaf and discard. Working in batches, mound a handful of kale on the cutting board and gather it together tightly. Slice crosswise to make very thin ribbons. Put the kale in a large bowl and toss with the mango dressing. Let stand at least 15 minutes and up to 45 minutes to wilt slightly.
- Add the chopped mango, hearts of palm, rice and tomatoes; toss to coat. Season with salt and pepper. Top with the nuts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 516 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 11 g |
| Sugar | 15 g |
| Protein | 15 g |
| Cholesterol | 0 mg |
| Sodium | 1039 mg |