1 ripe mango
1 bunch kale
2 limes
Pantry
Olive Oil
Sea Salt
Honey
Directions
Rinse the kale and let dry. Cut mango meanwhile (click here for instructions); and set aside. Separate kale leaves from stems; chop and place in large bowl.
Sprinkle kale with juice of one lime and about a teaspoon of sea salt; massage the kale leaves for about two minutes to tenderize. Dressing: whisk together two tablespoons of honey, juice of the other lime and two tablespoons of olive oil; add mango and dressing to kale and toss to combine. Place in refrigerator until ready to serve.
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| Kale-mango salad shown here served with chimichurri steak and chili-lime sweet potato fries. |
Bon Appetit! Kelly
All photos by Kelly Waters
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