Minted Kale Salad with Mango
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 269, total fat 17 G., saturated fats G., proteins 6 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 269, total fat 17 G., saturated fats G., proteins 6 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
Simple, healthy, and incredibly delicious—that's what most people who've tried this dish agree with. Both children, who can be hard to please, and adults will love this salad. The dressing and mango pair perfectly with the kale, and the whole thing looks bright and appetizing. Kale leaves are quite dense, so even the second day the salad retains its excellent appearance and flavor. Letting the dish sit for a while after cooking will further infuse the kale with salt, lemon juice, and oil. Dried cranberries or peaches can be substituted for the mango. This salad pairs well with grilled fish or chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch kale (Black Tuscany is best), stems removed and discarded, leaves thinly sliced
- Juice from 1 lemon
- 1/4 cup olive oil, plus more for drizzling
- 2 teaspoons of honey
- 1 mango, diced into small cubes (about 1 cup)
- A small handful roasted pumpkin seeds, about 2 heaped tablespoons
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Cooking the dish according to the recipe:
- In a large serving bowl, combine the kale with half the lemon juice, drizzle with olive oil, and sprinkle with a little salt. Mash until the kale begins to soften and wilt (2–3 minutes). Set aside while you prepare the dressing.
- In a small bowl, whisk together the remaining lemon juice, honey, and plenty of ground black pepper. Add 1/4 cup olive oil, whisking constantly until the dressing is combined. Make sure it's to your liking. Pour the dressing over the kale, add the mango, and pumpkin seeds. Toss and serve.
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