Mango Avocado Kale Salad

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This is another recipe I found on Pinterest, and I was drawn to it because of its visual appeal. It already feels like summer here in Alabama, and I’m in the mood to eat salads and fruit. Champagne mangoes (also called honey or yellow mangoes) have been a favorite fruit of mine for many years. They are in season now, so grab some while you can get them. Kale is a recent welcome addition to my family’s diet. Neither Tom nor I grew up eating kale, but recently I’ve been including it more often, steamed with some olive oil, as kale chips, or even for breakfast!

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Massaged Kale Salad with Mango and Avocado from Healthy Food for Living
Ingredients (4 servings):
1 bunch lacinato (dinosaur) kale, leaves torn from the stalks and thinly sliced (I used regular kale)
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 – this is what I did)
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

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Toast the almonds and coconut in the oven or in a dry skillet on the stove top, taking care not to burn them (more than once). 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. Since Dora is our resident massage therapist, I recruited her for this job.

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In a small bowl or jar combine the remaining olive oil, honey, and salt & pepper to taste. Whisk or shake until well-combined. This takes some doing if your honey is thick like mine was.

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

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Serve at room temperature topped with the toasted sliced almonds and flaked coconut. I added 1/2 can of salmon to each portion when we had leftovers for lunch. Mom and I really liked this salad and ate it for several meals. It kept very well for 3 days. The combination of sweet and bitter flavors and the combination of textures were delightful. The rest of the family decided they didn’t like raw kale. Their loss!

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