Summer Kale and Mango Salad
Inspired by the new season mangos, this salad is very quick to put together (a key criteria for me!), tastes delicious and a great way to enjoy kale amongst the other ingredients.
-1 bunch curly kale
-1 medium mango
-1 large avocado
-1 punnet baby tomatoes
For dressing: 2 egg yolks, 1/2 cup olive oil, juice of 1 lemon, 3 anchovies (mashed with fork) and 1/4 tsp salt
-Wash kale, remove thick middle stalk and discard. Cut kale into small pieces and either steam or lightly fry in coconut oil for about 5 mins until wilted and soft.
It is important to cook kale as it contains oxalates – compounds that prevent absorption of many minerals (iron, magnesium, zinc). Cooking vegies like kale (and spinach especially) is important to help remove oxalates. Avoid eating raw kale.
-On a large platter, spread cooked kale in a layer, than top with sliced tomatoes, avocados and mango.
-For dressing, whisk egg yolks, olive oil, lemon juice and stir in mashed anchovies and salt. This is kind of like a thin mayo dressing.
-Optional toppings on salad: chicken, prawns, lamb, fish- add these for a complete meal.
In the photo you can see I sprinkled some small dried beef liver ‘chips’ for extra crunch. If you are not into dried beef liver, you can try adding crunchy texture with crushed nuts or roasted coconut flakes!