October 20, 2015
Modified from Aarti Sequeira
1 bunch kale, stalks removed and composted, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Sea or Kosher salt
2 teaspoons honey (Newfoundland Bee Company has great honey!)
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds) or toasted sunflower seed , about 2 rounded tablespoons
You could also ad avocado and dried cranberries
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little 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 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 pepitas. Toss and serve.
I'm busy working on my blog posts. Watch this space!
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