Vegan Massaged Kale and Mango Salad

Vegan Massaged Kale and Mango Salad

This healthy and delicious vegan massaged kale and mango salad is one of the recipes I make all the time and have no idea how I got it. It is from the Food Network for sure. I did change it a bit, by adding onions, apple cider vinegar, and using maple syrup instead of honey. This salad is the best-massaged kale ever!

Over the years I tried different versions, using fresh strawberry or blueberry, nectarines, and fresh and ripe summer peaches are also great choices. The pepitas can be substituted by lightly roasted sunflower seeds of roughly roasted and chopped walnuts.

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A simple, healthy and delicious massaged kale and mango salad. Low in calories and carbohydrates, it makes a perfect lunch salad.

Ingredients

  • 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1 tablespoon apple cider vinegar sea salt
  • 2 teaspoons maple syrup
  • Freshly ground black pepper
  • 1 mango, diced small (about 1 cup)
  • 1/4 cup thinly sliced red onions (about half of a small onion)
  • Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons    

Instructions

In a large serving bowl, add the kale, half of the lemon juice, a drizzle of oil and a little sea 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 the apple cider vinegar, the remaining lemon juice with the maple syrup and lots of freshly ground black pepper. Slowly add the 1/4 cup of oil while whisking until a dressing forms. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

A simple, healthy and delicious massaged kale and mango salad. Low in calories and carbohydrates, it makes a perfect lunch salad.

 

Massaged Kale and Mango Salad

Course Salad
Prep Time 15 minutes

Ingredients

  • 1 bunch kale black kale is especially good, stalks removed and discarded, leaves thinly sliced
  • 1 lemon juiced
  • 1/4 cup extra-virgin olive oil plus extra for drizzling
  • 1 tablespoon apple cider vinegar
  • sea salt
  • 2 teaspoons maple syrup
  • Freshly ground black pepper
  • 1 mango diced small (about 1 cup)
  • 1/4 cup thinly sliced red onions about half of a small onion
  • Small handful toasted pepitas pumpkin seeds, about 2 rounded tablespoons

Instructions

  1. In a large serving bowl, add the kale, half of the lemon juice, a drizzle of oil and a little sea salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
  2. In a small bowl, whisk the apple cider vinegar, the remaining lemon juice with the maple syrup and lots of freshly ground black pepper. Slowly add the 1/4 cup of oil while whisking until a dressing forms. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

 


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