Kale Salad With Mango And Coconut Recipe 45
KALE SALAD WITH MANGO AND COCONUT RECIPE - (4/5)
Provided by á-29897
Number Of Ingredients 9
Steps:
- Combine olive oil, lime juice, honey, crushed red pepper, and salt in a large bowl, stirring with a whisk. Add kale, avocado, coconut, and mango; toss.
KALE SALAD WITH MANGO VINAIGRETTE
Provided by Guy Fieri
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
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- You can buy pre-washed shredded kale salad or make your own. If making your own, wash and thoroughly dry the kale leaves. Fold in half lengthwise and cut away the thick stem. Roll up and cut crosswise into thin shreds, then cut once in the other direction. Put kale into a large bowl.
- Add the lemon juice, olive oil, and salt, and massage the kale with your hands until it's glossy green and soft. Aarti says it "smells like bananas" in her lovely British accent, and it does! Chemistry!
- Toast the cashews in a dry skillet over medium heat, making sure not to burn them. Let cool. You can leave them whole or roughly chop so they distribute themselves through the salad a little bit more.
- Cut the mango by slicing it lengthwise on either side of the pit. Cut down to the skin evenly in both directions (called scoring) to make little mango squares. Flip the skin inside out and cut the pieces off straight into the bowl.
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- Strip the kale from the stems and chop finely. Add the chopped kale, olive oil, salt and lemon to a large bowl and massage kale using your hands for 1-2 minutes until kale is softened.
- Add the mango, cucumber, pistachios and balsamic vinegar and toss to combine. Serve immediately and enjoy!
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