MEMBER RECIPE
Massaged Kale Salad with Mango, Avocado, and Hazelnuts Recipe
By operagirl
This kale salad is a bumped-up, tricked-out version of the popular Food Network recipe. The combination of lemon juice, honey, black pepper and olive oil create a tangy, sunny salad dressing that helps to tenderize the kale. Toasted hazelnuts add tons of aroma and crunch, pairing surprisingly well with creamy avocado and silky, sweet bites of diced mango. The whole melange makes for an unusually rich and delicious way to enjoy your greens — rest assured, nobody will accuse you of serving them rabbit food.
INGREDIENTS
- 1 bunch Dinosaur (Lacinato) Kale
- 1 Tbsp. extra virgin olive oil
- juice of 1/2 lemon
- 1/4 tsp. kosher salt
- 2 Tbsp. extra virgin olive oil
- juice of 1/2 lemon
- 1 Tbsp. honey
- 1/4 tsp. freshly ground black pepper
- 1 large mango, peeled and diced into 1/2″ cubes
- 1 large avocado, diced into 1/2″ cubes
- 1/4 C. roasted hazelnuts, roughly chopped
INSTRUCTIONS
- Rinse and dry the kale leaves. Trim out the inner stems and discard. Slice the kale leaves into 1/4″ -thick ribbons and place in a large mixing bowl.
- Add 1 Tbsp. of the olive oil to the bowl with the kale, along with the juice of 1/2 the lemon and the kosher salt. Using your hands, squeeze and massage the kale for three minutes, until it has wilted considerably.
- Stir in the remaining olive oil, lemon juice, honey, and black pepper.
- Gently fold in the diced mango, avocado, and chopped hazelnuts.
Member recipes are not tested by the CHOW food team.
