Kale combined with mangoes and avocados is my new favorite. This is so good that I had it for lunch for 3 times last week. The original recipe is from here and massaging raw kale with olive oil and lemon juice makes it as good as cooked kale. Nothing gets better than this salad which is incredibly fresh and nourishing. The combination of rich, soft avocado and sweet, juicy mangoes makes this recipe a keeper. The salad tastes best at room temperature, which makes it a great lunch box recipe too.
1 bunch kale, stalks removed and thinly sliced ( I used 4 cups organic mixed baby kale)
juice from 1 big lemon
1/4 cup extra virgin olive oil
2 teaspoons honey
2 mangoes, diced
1 ripe, firm avocado, peeled, pitted and diced
handful of toasted, sliced or silvered almonds
fresh ground black pepper
1. Take kale, lemon juice, 1/2 teaspoon salt and 1 tablespoon of oil in a large bowl. Massage with your hands until the kale starts to soften and wilt, about 3minutes.
2. In a small bowl, combine the remaining olive oil and honey. Add salt and pepper to taste. Whisk until well-combined.
3. Pour the dressing over kale, add diced mango and avocado and toss.
4. Top with toasted sliced almonds and serve at room temperature.