Califonia Bountiful
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Kale, mango and avocado salad

Kale, mango and avocado salad


2 large bunches (about 1 lb. or 6 cups) kale, lacinato variety (aka dinosaur kale)
Juice of 1/2 lemon
Juice of 1/2 orange
Juice of 1/2 lime
3 tbsp. extra virgin olive oil
1/2 tsp. salt
Fresh ground black pepper, to taste
1 tbsp. white balsamic vinegar
3 tbsp. raw almonds, roughly chopped
2 medium avocados, diced
1 mango, diced

Here's a tangy twist on eating your greens! Check out San Francisco chef Ben Mattman's recipe.


Rinse and dry kale leaves. Fold leaf in half. Pull out center rib and discard. Tear leaves into bite-sized pieces. Place in a large bowl with citrus juices, olive oil, salt and pepper. Massage kale with your hands until it begins to break down and wilt. It will darken in color. (Usually takes 3 to 5 minutes.) Gently fold in remaining ingredients and toss gently.  

Serves 2 (2 large salads or 4 side salads)