It’s the perfect blend of sweet and savory flavors with a bit of crunch! Kale Mango Salad is the ultimate summer side dish.
I’m obsessed with this salad recently! No joke, I’ve been making Kale Mango Salad on repeat all summer long. It’s a perfect combination of flavors: the slight bitterness of the kale, sweet mango, a fresh crunch of cucumber, salty pistachios, and then a little acidic hit from the balsamic. A party in your mouth! It’s the perfect side dish for any summer meal.
Ingredients in Kale Mango Salad
I created the perfect combination of flavors for this amazing salad! I include…
- Lacinato kale, massaged with olive oil, salt, and lemon
- Diced mango
- Cucumber
- Pistachios
- A drizzle of balsamic vinegar
How to Massage Kale for Salads
I get this question a lot when I mention massaging kale! This process incorporates olive oil, salt, and lemon, and it breaks down the crunchy texture and bitterness you usually get with kale. All you need is a big mixing bowl, clean hands, kale, and olive oil!
- Start by cutting the kale. Remove and discard the stems, then cut the leaves into small pieces. I always choose Lacinato AKA dinosaur kale for salads.
- Put your chopped kale, a drizzle of olive oil, and a pinch of salt in a big mixing bowl.
- Now get in there with your hands and massage the olive oil into the kale. Think of it as a deep-tissue massage for your greens! Rubbing the oil into the leaves breaks down the tough fibers that give kale a bitter taste.
- That’s it! Finish it off with a squeeze of lemon and you’re ready to top your prepped kale with salad toppings.
More Summer Salads
- Tomato, Fresh Corn, & Burrata Salad
- Grilled Summer Salad
- Stone Fruit & Burrata Summer Salad
- Grilled Chicken, Date, & Almond Salad
- Easy Watermelon Mint Salad
Food photography by Ashley Cuoco
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Kale Mango Salad
Description
It’s the perfect blend of sweet and savory flavors with a bit of crunch! Kale Mango Salad is the ultimate summer side dish.
Ingredients
Serves 2-4
- 1 bunch lacinato kale
- 1–2 tablespoons olive oil
- 1 lemon, juiced
- ⅛ teaspoon salt
- 1 mango, diced
- 1 small cucumber, diced
- ½ cup pistachios, roughly chopped
- 1–2 tablespoons balsamic vinegar
Instructions
- Strip the kale from the stems and chop finely. Add the chopped kale, olive oil, salt and lemon to a large bowl and massage kale using your hands for 1-2 minutes until kale is softened.
- Add the mango, cucumber, pistachios and balsamic vinegar and toss to combine. Serve immediately and enjoy!
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Comments
Kris Walker
Great combination of flavors. I used peach instead of mango because I just got fresh from my local farmstand. This salad is definitely one I will use again.
★★★★★
Nancy D.
Tasty and fresh for a hot summer day. .I added some quinoa for a more filling lunch.
★★★★★