This hearty healthy kale mango salad with blood orange is the perfect blend of savory sweet. Shredded kale tossed in a honey lime vinaigrette and topped with slivers of fresh mango, blood orange wheels and almonds. Enjoy for lunch, add a favorite protein, or serve as a side with any meal.
2blood oranges, slice off peel and cut into wheels
½cupsliced almonds (or choice of chopped nuts)
Honey lime vinaigrette:
¼cupextra virgin olive oil
2tablespoonshoney
2tablespoonsred wine vinegar
2tablespoonsfresh lime juice
zest of one fresh lime
1clovegarlic, minced
¼teaspoonfine sea salt
Instructions
Prepare salad: For the kale, wash, dry, remove stems and chop or slice thinly. In a large bowl, add kale, 1 tablespoon of extra virgin olive oil and a pinch of sea salt. With clean hands, massage the kale by repeatedly scrunching and releasing for 5-7 minutes. This will break down the cell structure, relax the leaves and reduce the bitter taste.
Prepare mango: Peel mango and slice into thin matchstick pieces working around the hard center seed. Or, dice the mango. Set aside.
Prepare blood orange: With a sharp chef knife, cut off both ends of orange, then cut down the sides to remove the peel and the white pith. Once peeled, turn orange onto its rounded side and slice into wheels. Set aside.
Prepare vinaigrette: In a small bowl add olive oil, honey, red wine vinegar, lime juice and zest, garlic and sea salt. Whisk until well combined.
Assemble salad: Add vinaigrette to massaged kale and toss well. Top with mango and blood orange and give a gentle toss to distribute evenly in salad. Top with a sprinkle of sliced almonds.
Notes
Store - in an airtight container in the fridge for 3 days. If making in advance, add all ingredients except the mango and oranges. They should be sliced just before serving if possible.