Massaged Kale and Mango Salad
My friend, Janet Catalano, has been making this salad for years. It's adapted from a recipe Nigella Lawson shared on The Food Network. Janet doubles the fruit and adds a touch more honey. Toasting the pumpkin seeds is optional, but I like the extra crunch it gives them.
1 bunch kale, any type will do but try dark, curly kale if you can find it
2 tablespoons olive oil
juice from ½ a large lemon
2 pinches of sea salt
1 tablespoon honey (or to taste)
a few grinds of pepper
1 whole mango, diced*
2 tablespoons pumpkin seeds, raw or toasted
If desired, toast the pumpkin seeds in a dry pan over medium-high heat for 2-3 minutes, stirring constantly. Remove from heat and set aside to cool.
Rinse the kale and shake off extra water. Tear the leaves from the tough stems. (Discard the stems.) Stack the leaves on top of each other and slice into half-inch ribbons. Place the kale ribbons in a large bowl and drizzle with the olive oil. With your hands, massage the oil into the kale for at least 2 minutes. The kale will shrink down considerably and become tender, dark and glossy. In a small bowl or glass measuring cup, whisk together the lemon juice, honey, salt and pepper. Pour over the kale and stir well to combine, then add the diced mango. Transfer to a serving bowl or individual salad plates and top with pumpkin seeds.
*The easiest way to dice a mango is to slice the “cheeks” off each side of the pit before peeling. The pit is about ¾ inch wide. Score the flesh of the cheeks in parallel lines both lengthwise and then crosswise, being careful not to cut through the skin. Turn the scored mango cheeks inside out by pressing in the center of the skin side. Using a sharp knife, slice the squares of mango off the skin. Peel the skin from the portion containing the pit, score around the pit and slice off as much flesh as possible.