1tbspolive oil (extra virgin)citrus-infused if possible
1/4tspsea saltvanilla salt if possible
1/4cupcashewsraw (30 g)
1mangoAtaulfo or Champagne (300 g)
4tbspcoconut (flakes, unsweetened)
You can buy pre-washed shredded kale salad or make your own. If making your own, wash and thoroughly dry the kale leaves. Fold in half lengthwise and cut away the thick stem. Roll up and cut crosswise into thin shreds, then cut once in the other direction. Put kale into a large bowl.
Add the lemon juice, olive oil, and salt, and massage the kale with your hands until it's glossy green and soft. Aarti says it "smells like bananas" in her lovely British accent, and it does! Chemistry!
Toast the cashews in a dry skillet over medium heat, making sure not to burn them. Let cool. You can leave them whole or roughly chop so they distribute themselves through the salad a little bit more.
Cut the mango by slicing it lengthwise on either side of the pit. Cut down to the skin evenly in both directions (called scoring) to make little mango squares. Flip the skin inside out and cut the pieces off straight into the bowl.
Add the toasted cashews and coconut and stir. Taste and top with a tiny bit more salt if needed.
10 g fat
3 g saturated fat
4 g monounsaturated fat
1 g polyunsaturated fat
0 g trans fat
0 g cholesterol
173 mg sodium (32 mg sodium with salt omitted)
396 mg potassium
15 g carbohydrate
2 g fiber
4 g sugars
4 g protein
4 Weight Watchers Points Plus
This salad depends on super-fresh, organic, perfectly ripe ingredients. When all those things come together, this is heaven in a bowl. If you can't find or don't have citrus-infused olive oil, you can use regular high-quality extra-virgin olive oil. Same with the salt. However, it's these special touches that elevate this salad to something special.Required FTC disclosure: This rainbow kale salad was provided by Cut N Clean Greens as a gift via Liz the Chef. Thanks to both! I was not paid to write this post.
MigraineReliefPlan.com | Kale-mango-coconut salad with toasted cashews