Massaged Kale and Mango Salad
You won't believe how good this is!
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.
Serves 3-4
*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.
