This kale salad is a vibrant mix of textures and flavors—sweet mango, creamy avocado, and crunchy toasted hazelnuts all balanced by a tangy citrus dressing. Winter kale is especially tender and slightly sweeter, making it perfect for this dish, while the lemon-based dressing helps soften the leaves even more. Serve it as a light side or elevate it to a hearty main course with smoked or poached salmon. The recipe is wonderfully adaptable too: swap in toasted pumpkin seeds, sunflower kernels, cranberries, or pomegranate seeds depending on the season and what you have on hand.
INGREDIENTS:
1 large bunch Lacinato (“dinosaur”) kale
3 tablespoons extra virgin olive oil (mild), divided
Juice of one Meyer lemon, divided
1/4 teaspoon freshly ground Himalayan salt or kosher salt
1 tablespoon honey or maple syrup
1 clove garlic, minced very finely
1/4 teaspoon freshly ground black pepper
Pinch hot pepper flakes
1 large mango, peeled and diced into 1/2-inch cubes*
1 large avocado, diced into 1/2-inch cubes
1 small shallot, thinly sliced
1/4 cup toasted hazelnuts or walnuts, roughly chopped OR raw sunflower seeds
METHOD:
Rinse and dry the kale thoroughly. Remove the tough center ribs, then stack the leaves and slice into thin ribbons (about ¼ inch wide). Place in a large bowl.
Add 1 tablespoon olive oil, the juice of ½ Meyer lemon, and the salt to the kale. Using your hands, squeeze and massage the leaves for about 3 minutes, until they soften and darken in color.
In a small bowl, whisk together the remaining olive oil, lemon juice, honey (or maple syrup), garlic, black pepper, and red pepper flakes. Taste and adjust seasoning as needed.
Add the diced mango, avocado, and shallot to the kale. Sprinkle with toasted hazelnuts (or substitute nuts/seeds).
Drizzle the dressing over the salad and gently toss to combine. Serve immediately.
VARIATION:
When mangoes are out of season, replace with ½ cup dried cranberries (soaked in hot water for 30 minutes and drained) or fresh pomegranate seeds.
