I just had to share this kale and mango salad with you, because I’ve been eating it nonstop lately—even for breakfast!
And, chocolate shakes aside, I still have a hard time eating vegetables for breakfast.
However, the first time I tried this salad, it was so good that I ended up eating an entire bunch of kale that was supposed to last Jeff and me for a couple of days. (Whoops!)
Better still, this kale salad is sweet, filling, and stupendously easy to make. All you have to do is blend up a batch of 5-Minute Ginger Dressing, toss it with chopped kale, and slice in some mango. Done!
For the supremely time-strapped, you can even buy bags of prewashed and chopped organic Tuscan kale at Trader Joe’s. (10 Trader Joe’s Time-Savers to Pick Up Tonight)
Your No-Fail Trick for Great Raw Kale Salads—Every Time
That said, there is one trick you need to know to make this salad scrumptious. And this goes for all raw kale salads in summer:
Unless you live up north, buy your kale from the grocery store during the hot summer months.
I know, I know, I like the farmers market, too. However, kale grown in hot weather can turn brutally bitter (and tough). Which is fine if you’re going to cook it with lots of vinegar or lemon juice. But not so fine if you want to eat it raw!
Kale grown in cool weather tastes best.
Once the fall rolls around, though, be sure to shop your farmers market for the freshest, sweetest kale going.
(Click here for 5 surprising things you may not know about kale.)
- 1 bunch kale (or 1 bag prewashed/chopped kale)
- 2 large or 4 small mangoes
- ½ c sweet ginger dressing (both the regular or low-fat pineapple-lime variations are good. For a lighter colored dressing as shown, make with golden raisins)
- Wash and chop kale. Shake or pat dry.
- Peel and chop mangoes.
- Toss kale and mangoes with ½ cup sweet ginger dressing, adding more to taste.
This easy salad makes a great addition to lunchboxes, too:
5 Lunchbox Vegetables Your Kids Won’t Throw Away – and Neither Will You!
Hope you enjoy it as much as we do!
Shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays and Allergy Free Wednesdays.
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I'm Lee, an RD thriving on a healthy plant based diet.
That looks scrumptious! I have a difficult time thinking of eating kale for breakfast but this is the second post I have read today where people are doing just that. Ok so I do use kale in a green smoothie for breakfast but that's different!<br /><br />Be sure to stop by my blog and enter to win a free Vegan Delish Recipe App for the iPhone & iPad!
This combination sounds so delicious. I'm looking forward to the arrival of autumn when I'll start adding ginger to everything (and the greens from the farmers market definitely taste better then, too!)
Hi Miss Cruciferous [best handle EVER, btw]–glad you like it! It's funny, I don't love fall–but I love autumn vegetables and the season's warm, gingery flavor palate. The pumpkin, the nutmeg, the sweet kale–can't wait!
Oooh – I think I would actually be willing to eat this for breakfast. I'm not a fan of veggies for breakfast, I'm a fruit-lover in the mornings, but this sounds quite good!
Yay! I'm still working on eating veggies in the am, too, but this one was an easy sell for me thanks to the fruit. That said, I'll even eat it without the mango when I'm feeling lazy or in a hurry–still good! 😉
Hi,<br />This looks wonderful! Any chance you could make a printer-friendly version of it available?
Done–see the link in the post! Thanks for the heads-up. Hope you like it!