by Lesley Kim
I am pretty much addicted to the Kale and Mango salad, recipe shown below. Kale is some of the best things you can eat. Kale is high in antioxidants, high in fiber, and can lower cholesterol. Kale has also been linked to lower risk of at least 5 different types of cancer. Kale detoxifies the body and contains at least 45 different flavanoids, more great reasons to eat kale. Mango is also a fruit full of antioxidants. The sweetness of the mango goes perfectly with the slightly bitter taste of kale.
I eat this kale and mango salad almost every day. It is very simple to make, and can last 2-3 days in the refrigerator. I like to use organic ingredients but this is really up to you. You can also modify the recipe by adding grapes, tomatoes, bell peppers, and any other fruit and vegetables that you enjoy.
Kale and Mango Salad Recipe
1 lb of chopped organic kale (I like to use a prepared bag of organic kale with carrots and red cabbage from Ralph’s for $3.99. Whole Foods has a similar bag for $8.99)
1 mango (Peeled and diced)
2-3 tsp of organic olive oil
juice from 1 lime
salt and pepper to taste
1/4 cups of organic dried cranberries (optional)
In a large mixing bowl, or salad bowl, place the prepared, pre-washed kale and drizzle generously with organic olive oil. Squeeze the juice of one lime on top of the greens, then add the diced mango and organic dried cranberries. Add a little bit of salt and pepper. Toss carefully to mix all the ingredients, coating the kale with the dressing. Adjust salt and pepper if necessary. Refrigerate the salad for at least an hour and then serve.