New recipe! First time making and eating kale salad.
Despite my usual inclination to go with a “safe recipe” (you know, the one’s having very familiar ingredient combinations), I decided to take a walk on the wild side!
I’ve had mango maybe once or twice before and couldn’t really remember what it tasted like. I’ve never eaten kale raw.
Going in, I had no idea what this salad would taste like.
Here is the Recipe: (adapted from food.com by Sooz Cooks)
Kale and Mango Salad
1 bunch kale, stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
kosher salt ( about 1/2 teaspoon)
2 teaspoons honey
fresh ground black pepper
1 mango, diced small (about 1 cup)
2 tablespoons toasted sunflower seeds
• In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
• In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper.
• Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
• Pour the dressing over the kale, and add the mango and seeds.
It was very fresh-tasting! Very bright. A bit acidic.
I probably picked a bad mango. I don’t think it was ripe/sweet enough to really balance out the tart of the lemon dressing and the slightly bitter green.
Overall, it wasn’t bad. But. It wasn’t otherworldly for me either.
I liked the idea of massaging the kale though. It made for a more tender (almost green leaf lettuce like) texture.
I could see this salad going well with maybe grilled fish or chicken.
Have you ever tried kale salad?
Next recipe I try will probably have some cranberries, walnuts and gorgonzola in it. Maybe a few apple slices.
Nice & safe!