Massaged Kale Salad with Mango & Avocado

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Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.

I’ve eaten this salad 3 times in the past 7 days.

No joke.

Massaged Kale Salad with Mango & Avocado

I just can’t seem to get enough of the incredibly fresh, nourishing, and delicious combination of healthy ingredients.

First off, kale. I just might be the healthiest substance you can put into your body; and this nutritional superstar really is tasty raw, when you “massage” it with olive oil and coarse salt.

Then we have avocado and mango, which is a true match made in heaven. Creamy and rich meets sweet and juicy. I could eat a bowl of chopped avocado and mango and call it a meal. No problem.

Finally, finish off the salad with toasted sliced almonds and coconut flakes…

Massaged Kale Salad with Mango & Avocado

OH YES.

Massaged Kale Salad with Mango & Avocado

The salad can be made a few hours in advance and is best served at room temperature, rendering it perfect as part of a packed lunch.

Vegetarian. Vegan. Raw (well, minus the lightly toasted almonds & coconut).

Does it get any healthier than this?!

Massaged Kale Salad with Mango & Avocado

by Lauren Zembron (adapted from Aarti Sequeira)

Prep Time: 5 minutes

Cook Time: 0 minutes

Keywords: salad main side vegan vegetarian raw kale avocado coconut mango spring summer

Ingredients (4 servings)

  • 1 bunch lacinato (dinosaur) kale, leaves torn from the stalks and thinly sliced
  • 1/4 cup Lime Olive Oil, such as Boston Olive Oil Company Whole Fruit Persian Lime (alternately, you can use 1/4 cup extra virgin olive oil + 1 Tbsp freshly squeezed lime juice)
  • Kosher salt & freshly ground black pepper, to taste
  • 2 tsp agave nectar or honey
  • 2 ripe champagne mangos, peeled, pitted, and diced
  • 1 ripe but firm avocado, peeled, pitted, and diced
  • 1/4 cup toasted sliced almonds
  • 1/4 cup toasted unsweetened flaked coconut

Instructions

In a large bowl, toss the sliced kale leaves with a small drizzle of the olive oil and a bit of Kosher salt; massage with your hands until the kale softens and wilts, about 2-3 minutes.

In a small bowl or jar combine the remaining olive oil, honey, and salt & pepper to taste. Whisk or shake until well-combined.

Toss the massaged kale with the dressing and add in the diced mango and avocado.

Serve at room temperature topped with the toasted sliced almonds and flaked coconut.

Can be made a few hours in advance.

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