Kale Salad With Mango Vinaigrette Recipes
MASSAGED KALE SALAD
For a delicious, healthy salad, try Aarti Sequeira's Massaged Kale Salad from Food Network. Fresh mango adds sweetness and pumpkin seeds add crunch to the dish.
Provided by Aarti Sequeira
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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 pepitas. Toss and serve.
Nutrition Facts : Calories 269, Fat 17 grams, SaturatedFat 2.5 grams, Sodium 170 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 6 grams, Sugar 14 grams
RAW KALE SALAD WITH LEMON-HONEY VINAIGRETTE
This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the four salad ingredients in a large bowl.
- Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
- Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
- This is even better the next day and hold up well w/o wilting.
- NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!
Nutrition Facts : Calories 439.4, Fat 36.8, SaturatedFat 4.6, Sodium 46.9, Carbohydrate 26.4, Fiber 4.5, Sugar 10.7, Protein 7.3
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- In a large bowl, combine kale, 1 tablespoon olive oil, 1 tablespoon lemon juice and 1/4 teaspoon salt. Massage the kale until it begins to wilt and a darker color develops.
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- Start by preparing the kale leaves, mango, and pecan. Wash the kale leaves and discard the tough stem. The most important thing to know about kale is that the stalk is nearly inedible. It is very bitter and fibrous and should be removed prior to cooking or using in a salad. To separate kale leaves from their stalks, cut along the edge of the stalk with the tip of the sharp paring knife, or tear the leaves away with your hands. Chop the kale leaves roughly. We need approx 7 oz of chopped leaves.
- Next, cut the mangoes into cubes. We will need 2 large mangoes to get 10 oz of chopped mangoes. Wash the mangoes and wipe with a kitchen cloth. Peel the mangoes using a paring knife and cut the flesh from all the sides leaving the pit. Discard the pit and cut the flesh into cubes. Keep aside.
- To toast the pecan, add ¼ cup pecans to a pan and toast on low heat for 8-10 minutes until they are crunchy. Remove the pan from heat and let the pecans cool down. Chop them roughly and keep them aside.
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