RECIPE: Mango Kale Salad

Kale! The trendiest leaf in existence. Who knew greens could be so hip? I’ll be the first to admit, when I first ventured into the Kale salad world, I didn’t like it. It was tough, chewy, difficult to eat and had such a sharp taste. I couldn’t figure out why all these folks were consuming kale salads like it was the next best thing.

Then one day I came across a recipe that taught me the basics of how to prepare kale and from that day on, I’ve made all kinds of kale salads that are hands-down better than the regular ones I use to eat. If you’re not sold on kale just yet, try this recipe out and I promise you’ll be packing it for lunch at least once a week !

SALAD INGREDIENTS

• 1 bunch of Kale- stem and ribs removed and leaves torn to bite-size pieces
• 2 tbsp of olive oil
• 3 Large carrots shredded
• 1 Large celery stalk sliced thinly
• 1/2 Cucumber de-seeded and sliced
• 1 Cup of Cooked Quinoa
• 1 ripe mango cut into cubes

DRESSING INGREDIENTS

• 1/3 Cup of Olive Oil
• 1 Freshly Squeezed Lemon
• 2 tbsp of maple syrup
• Minced Garlic
• Pepper to Taste

INSTRUCTIONS

1. Place the kale in a separate boil and drizzle the olive oil all over and massage the oil into the kale
2. Let the kale sit to absorb the oil- this is what makes it less rough and easier to chew
3. Whisk the olive oil, lemon juice, maple syrup and minced garlic in a small bowl. Set Aside.
4. Combine the rest of the salad ingredients in with the kale.
5. Drizzle the salad dressing and toss until the vegetables and quinoa are lightly coated.
6. ENJOY