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!

Massaged Kale, Avocado, and 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

1. Wash kale and remove stem.

2. 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.

3. 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.

4. Gently fold in the diced avocado and mango, reserve a few pieces for garnish.

5. Transfer to a serving bowl and drizzle with lime juice. Sprinkle in pumpkin seeds and reserved mango & avocado. Enjoy!!

-Posted by Tara L. Callow