Friday, April 28, 2017

Kale and Mango Salad with Blueberries

I think it is so wonderful when things that taste so awesome together are both in season at the same time. We are just starting berry season and mangoes happen to be in season as well. 

In most of the United States prices for Mangoes start to be really low in April and continue until the end of summer. Blueberries will start to be on sale a little later, in May mostly. So having this recipe on hand will be a great way to use both of those ingredients. 

This recipe is simple as can be, but you can vary it for your own tastes. I used sliced almonds to add some crunch, but you can use sunflower seeds, pepitas, pecans would be yummy, experiment with what you might have in your pantry. 

I also used a VERY simple dressing of just lemon juice, olive oil and pepper, but you can make an mustard vinaigrette or perhaps add some red wine vinegar to help soften the kale a bit more. 

One of the things that I strongly, Strongly recommend, especially if you are new to eating kale, (or still getting used to loving it - ME!) Cut or rip your kale pieces very small and massage the leaves are you a preparing the salad. This will seem strange, we are so used to being delicate with lettuce when we prepare it, but the more you can "handle" the kale, the softer it will become and the less it will feel like you are eating giant tree leaves. (Trust me, it makes ALL the difference it the world)


1 bunch kale, stalks removed and discarded, leaves thinly sliced and massaged and roughed up a bit
1 lemon, juiced
1/4 cup extra-virgin olive oil
2 teaspoons honey
black pepper
1 mango, diced small (about 1 cup)
1 cup blueberries
Small handful nuts (I used almonds), about 2 rounded tablespoons


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, blueberries and nuts. Toss and serve.