While you probably won’t find mangoes in Vermont any time soon, this is an example of how to incorporate a more exotic item with something you can find in Vermont throughout the summer and into the fall. Massaging the kale leaves really helps soften them down and transform the texture into a lettuce-like consistency. When paired with the sweetness of the mango and dressing, people are surprised by the results.
Kale and Mango Salad
Prep: 15 minutes
- 1 bunch kale stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced (about 1 cup)
- A small handful of toasted pumpkin or sunflower seeds
In a large serving bowl, add the kale, half of the lemon juice, a drizzle of oil, and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. In a small bowl, whisk the 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 and pumpkin seeds. Toss and serve.