Marinated Kale and Mango Salad

Marinated Kale and Mango Salad
One of my friends was having a serious health issue and he was not permitted to eat any leafy green vegetables with the exception of kale. So, I found a kale salad recipe, changed it around to suit my taste and made it when he and some others came for dinner. This salad is a huge hit! Everyone loves it. The trick is to make it several hours in advance. This allows the kale to "marinate" and soften. It takes away that "earthy"/"grassy" taste that some might not like. It is refreshing and healthy and pairs well with a rich meal. It also saves well for the next day. My preference is to buy the pre-washed, pre-torn kale. But you can also buy regular kale, wash it and de-rib it (you don't want the tough, fibrous ribs). Enjoy!



  1. In small bowl, whisk together: lemon juice, olive oil, mustard, honey, salt, pepper, tamari (or soy sauce), and mustard. Adjust to taste.
  2. Put kale in large salad bowl. Pour dressing over kale. With clean hands, massage dressing into the kale, making sure that every piece of kale is coated well.
  3. Set aside.
  4. Right before serving, add diced mango, dried cranberries and toasted almonds and toss to mix well.
  5. Preheat oven to 350°F. Place a sheet of parchment paper or foil on a cookie sheet. Spray lightly with Pam. Put almond slivers on parchment or foil.
  6. Cook, checking every 5 minutes and stirring with a wooden spoon. (Nuts burn quickly, so do check often!)
  7. Remove from oven when nuts are golden brown.


Make salad at least 2 hours prior to serving, to give kale time to “marinate.”

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