Raw Summer Salads: Mango Mint Kale Salad
Kale farmers must be rejoicing – kale has moved from “garnish” to centerplate green “Superfood”, and no wonder. Kale is a cruciferous vegetable and one of the most nutritious anti-inflammatory foods because it packs an alkalizing punch delivering detoxifying, cholesterol-lowering phytochemicals and antioxidant nutrients that protect us from cancer. Kale is an excellent source of fiber, vitamin A, C and K, and manganese. It is also a good source of calcium, potassium and B vitamins and all for only 34 calories per raw chopped cup. In this raw summer Mango Mint Kale Salad we balance the bitter notes of the leafy green with the sweet mango and lime juice. Throw in some ripe tomatoes, mint, fruit and Hail Merry Lemon Thyme Pecans for a no-oil added salad bursting with flavor, texture and taste!
Feed Your Body Royally! Taste and health can coexist…
6 cups Organic Dino Kale, rough chopped
6 sprigs Fresh Mint
1 mango, peeled and sliced
1 mango, peeled and diced ½” pieces
2 ribs green onion, sliced
¼ cup dried cranberries
½ cup dried apricots, diced ½”
1 cup yellow sweet mini ‘cherry’ tomatoes
3 limes, juiced
1/2 bag (3.5 oz) of Pecans or Hail Merry Lemon Thyme Pecan
1. Remove the stem from the kale and rinse and drain well.Cut each rib in half lengthwise and cut cross wise to make about 1” pieces.
2. Mince fresh mint and toss with the kale. In a blender, puree one mango with the lime juice. Massage the mango dressing into the kale.
3. Slice green onions and cut tomatoes in half then add to the salad along with cranberries, apricots and mango pieces.
4. Garnish with Lemon Thyme pecans and serve immediately.