This fresh, summery salad features massaged kale for a softened texture, sweetly diced mango, roasted almonds, fresh mint leaves, a touch of red chilli, and a squeeze of lemon juice.
The combination delivers vibrant colour, crunch, and contrasting flavours, making it a healthy and delicious plant-based meal. The recipe is vegan, gluten-free, and dairy-free, coming together in about 10 minutes and serving two.
Ingredients 8
1⁄2 bunch kale
1 tbsp extra virgin olive oil
1 mango
1⁄4 cup roasted almond
1 handful fresh mint leaves
1 red chilli
1⁄2 lemon
1 pinch salt and pepper
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Method 3
Finely dice and place in a bowl. Add and massage with clean hands for approximately 2 minutes or until kale has begun to soften
Dice into small cubes, roughly chop , tear up and finely dice . Add these ingredients to the bowl of and squeeze juice from over
Season with to taste and enjoy!
Dr Amelia Harray's tips
What’s the secret to tasty kale with a softer texture? Massage! This sensory experience makes the texture of kale more palatable and allows the flavours of the oil to seep in.
To make this dish more seasonal, swap the kale with baby spinach or swap the mango with rock melon.
