Mango Kale Salad

Kale salad topped with mango pieces and sunflower pepitas, served in a white bowl.

With the abundance of fresh kale at the Farmers' Market in the summer this is a great salad to make. A little sweet, a little spicy, and always healthyit's perfect for a summer BBQ!

Ingredients:

  •  1 Bunch kale, stalks removed and discarded, and leaves thinly sliced
  • 1 Lime, juiced
  • Kosher salt
  • 3 T. The Olive Tap's Jalapeno Olive Oil, plus extra for drizzling
  • 2 t. Honey
  • 2 T. The Olive Tap's Lambrusco Serrano Pepper Honey Vinegar
  • 1 Jalapeno pepper, minced (seeds and membranes removed if you want less heat)
  • Freshly ground black pepper
  • 1 Mango, diced small
  • 3 T. toasted pepitas (pumpkin seeds)

Directions:

In a large serving bowl, add the kale, half of the lime juice, a drizzle of Jalapeno Olive Oil and a little kosher salt. Massage the kale until it starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lime juice, honey, Lambrusco Serrano Pepper Honey Vinegar, diced jalapeno, and lots of freshly ground black pepper. Stream in the 3 T. of Jalapeno Olive Oil while whisking until well blended.

When ready to plate, pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

An Original Olive Tap Recipe Adaptation from Food Network by Melanie, Long Grove

Products featured in this recipe
A bottle of The Olive Tap Jalapeno Olive Oil next to olives and leaves with inset of fresh jalapenos and the words "fusion crushed!" at the bottom of the picture.

Jalapeño Olive Oil

Jalapeño Olive Oil
From $24.95
A bottle of Lambrusco Serrano Pepper Honey Vinegar 375ml bottle from The Olive Tap with a picture of drizzled honey and serrano peppers, surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a three on a light background.

Lambrusco Serrano Pepper Honey Vinegar

Lambrusco Serrano Pepper Honey Vinegar
From $22.95