So I love this new mag – Naturally , Danny Seo. The tag line says it all…”where style meets sustainability”. It’s full of great articles and wonderful recipes! The latest issue, Spring 2016 had a few recipes I couldn’t resist trying. I am always looking for new, healthy dishes to mix things up in the kitchen and keep me from the food rut I often find myself in. I don’t eat as much Kale as I know I should and since it’s full of nutrients and cancer fighting properties I was psyched to find the Messaged Kale, Avocado & Mango Salad in this issue. It’s easy to make and full of flavor. I paired it with a baked salmon and together they made for a tasty meal – felt like something I would have a hip restaurant in the city dining Al fresco. I’ve included the recipe here so you can try it out too! It’s perfect for the approaching warm weather as a summer dish for a gathering of family & friends! I was so impressed with this salad that it’s inspired me to find more recipes using kale – hope you enjoy it as much as I did!
Messaged Kale, Avocado & Mango Salad
1 bunch kale
1 teaspoon olive oil
1/2 teaspoon sea salt
1 avocado, diced
1 mango, diced
1 lime, juiced
1/4 cup pumpkin seeds
Wash kale and remove stem. Cut the kale into thin ribbons (I wasn’t quite as dainty about this and just shredded it by hand) then place in a large bowl. Add the olive oil and sea salt to the kale. Message with hands for 2-5 minutes. It’s amazing how it immediately starts to turn a bright green and go from a tough leaf to a soft seaweed-like consistency.
Gently fold in the diced avocado and mango, reserve a few pieces for garnish.
Transfer to a serving bowl and drizzle with lime juice. Sprinkle in pumpkin seeds and reserved mango & avocado.
Posted by Tara L. Callow