Ingredients
- 1 bunch of kale, stems removed and leaves chopped
- 1 ripe mango, peeled and diced
- 1/3 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese (optional)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons white balsamic vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Feel free to substitute the mango with ripe peaches during the summer months, or swap almonds for walnuts if you prefer. The feta cheese is optional but adds a lovely creaminess that complements the acidity of the dressing. My abuela would often say that a good salad is like life—it’s all about balance and harmony.
Instructions
- Start by preparing the kale. Rinse it under cold water and dry thoroughly. Remove the stems and chop the leaves into bite-sized pieces.
- In a large bowl, massage the kale with a pinch of salt for about 2 minutes until softened. This step is crucial as it enhances the kale’s texture and flavor, much like my abuela’s patience in coaxing flavors from her ingredients.
- Add the diced mango, toasted almonds, cherry tomatoes, red onion, and feta cheese to the bowl with the kale.
- In a small bowl, whisk together the white balsamic vinegar, honey, and olive oil. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss well to combine, ensuring each ingredient is coated in the dressing.
- Let the salad sit for about 10 minutes before serving, allowing the flavors to meld beautifully.
Don’t skip the kale massaging step—it transforms the leaves from tough to tender, much like how a little care and attention can transform any dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International