Kale is a green that I stayed away from for a really long time, which bums me out now that I know when done right is really awesome. Kale holds up really well to dressing, which makes it great to make ahead for lunch or dinner. This salad is one of my favorites. It is fresh, tangy, spicy and sweet and has amazing textures. Guilt free and full of flavor, it'll become one of your favorite salads too!
Tangly Lime Vinaigrette:
Ingredients: Yield 3/4c
- 1 tsp fresh minced garlic
- 1 tbs minced shallot
- 1/2 jalapeno chopped
- 2 tbs chopped cilantro
- 1 tsp fish sauce
- juice of one lime
- 3 tbs rice wine vinegar
- 1/2 c vegetable oil
- salt & pepper to taste
Combine garlic, shallot, jalapeno, cilantro, fish sauce, lime juice and vinegar into a bowl. Slowly whisk in oil until combined. Adjust taste to personal preference. *Can be made 4 days ahead, cover and refrigerate.
Kale Salad: 2 Servings
- 2c chopped kale
- 1 fresh mango peeled and cut into 1" pieces
- 1/2 of a red bell pepper, sliced
- 1/2 of a yellow bell pepper, sliced
- Sliced or chopped jalapeño *Optional
- 2 tbs crushed cashews
Toss kale, mango, bell peppers and jalapeño with vinagrette. Serve on a plate for lunch or dinner and top with crushed cashews. I promise you will always come back to this one! Enjoy!