Kale, Mango, and Orange Salad with Citrus Dressing
*Key Health Players: Kale
1 bunch kale (stalks removed and discarded, leaves thinly sliced)
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
ground black pepper
1 mango, diced small (about 1 cup)
2 oranges, peeled and cut into chunks
2-3 tomatoes, cut into small chunks
About 2 heaping TB of toasted pumpkin seeds (also called pepitas) or toasted walnuts
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a about medium pinch kosher salt. Massage the kale leaves with this mixture. This means rubbing the dressing over the leaves so that they soften just a tad. The kale starts to soften and wilt. This will take 2-3 min. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango, tomatoes, oranges and pepitas. Toss and serve.