Mango Kale Salad – Tasty and pretty

Recently, I had to take a salad to an event and since I had a very large patch of healthy, growing kale in my garden, I decided a kale salad would be a good choice. I ended up taking a mango kale salad with a light citrus vinaigrette. This mango kale salad was well received so I decided to share the recipe with all of you!

This salad works very well as a side dish, but it is also very good as a one dish meal with some grilled chicken breast mixed into it. The fresh taste of the mango kale salad, mixed with the beautiful colours makes for one perfect dish.

A mom hack for you moms of young children, is if you enjoy having meals with only salad, but don’t want to be making different suppers for you and your kids, make sure to pack your salads with lots of toppings. Generally young children aren’t great at eating lettuce, or in this case kale, but they can eat the peppers, carrots, chicken, cabbage, and other toppings quite easily. If your child is still hungry, you can always add a slice of bread or some crackers to round out the meal for them.

Kale is a superfood and packed with nutrients. It is super easy to grow and very versatile. I like to use it in salads, either plain or mixed in with other greens, in pasta, soup, or even with eggs. A trick to make kale slightly less course when using in a salad, is to massage it with some oil and salt before mixing it with the rest of the ingredients and dressing.

Let me know if you make this salad and please tag me on Instagram because this is definitely an Instagram picture, perfect salad! Tag me @cookingthroughgenerations on Instagram and remember to follow me so that you never miss a new recipe.

Mango Kale Salad – Tasty and pretty, all in one dish

Recipe by trishamartin07Course: MainCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

25

minutes

Ingredients

• 3 cups of chopped Kale

• 1 1/2 cups of shredded red cabbage

• 1 cup shredded carrots

• 2 medium mangoes, diced

• 1 large red pepper, diced

• 1/2 cup toasted sunflower seeds

• Dressing

• 3 Tbsp lemon juice

• 1 1/2 Tbsp balsamic vinegar

• 1/4 cup olive oil

• 3/4 tsp Dijon mustard

• 1 1/2 Tbsp honey

• 1/2 tsp minced ginger

• 1/2 tsp minced garlic

• 1/4 tsp salt

• 1/4 tsp pepper

Directions

• Kale: Remove the kale off of the thick stem. Chop the kale and put into a bowl. Sprinkle with about 1 Tbsp of olive oil and a pinch of salt and massage it with your hands for about a minute.
• Salad: Toss the kale with cabbage, carrots, mango, and red pepper.
• Dressing: Mix all ingredients and shake jar or dressing container. If needed, stir to mix everything together.
• Pour dressing over mixed salad. Add seeds and toss slightly until mixed.