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Kale Mango SaladKale-Mango Salad

1 bunch kale (stalks removed and leaves thinly sliced)
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
1 mango, diced
2 rounded tablespoons of toasted pumpkin seeds
Freshly ground black pepper
Kosher salt


In a large bowl, add the kale, half of the 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.  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 pumpkin seeds. Toss and serve.

Enjoy this easy to make, light, and tangy salad!

Serves 4
Per Serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Protein 6 grams; Total Carbohydrate 28 grams; Sugar: 14 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 170 milligrams – Recipe Courtesy of the FoodNetwork